California Shrimp Salad
Submitted by Dixie Riley, Shelby Electric Cooperative
Servings 12
Ingredients
Dressing
- 1 cup mayonnaise or Miracle Whip
- 1/2 cup cider vinegar
- Sugar to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Salad
- 1/2 head cabbage shredded
- 1/2 green pepper finely sliced
- 2 ribs celery sliced thin
- 6 ounces black ripe olives sliced
- 1/2 cucumber sliced thin or diced
- 1 pound cooked, peeled and deveined shrimp chopped
- Red onion finely sliced, optional
- Pimentos diced, optional
- 1/2 head iceberg lettuce shredded
Instructions
- Mix together dressing ingredients and set aside.
- In large bowl, combine cabbage, green pepper, celery, olives, cucumber, shrimp and onion and/or pimentos, if using. Add most of the dressing and mix.
- Refrigerate for 3 hours.
- Add shredded lettuce and mix, adding more dressing if desired. Serve.
Notes
Nutrition information: 152 calories; 8.8g fat; 320mg sodium; 8.8g carbohydrates; 8.7g protein.