Asparagus & Shrimp Salad

INGREDIENTSasparagus-shrimp-salad copy
  • 1 ½ lb of asparagus   #18100
  • 1 lb of shrimp   #43126
  • 1 oz shredded Monterey Jack cheese   #20531
  • 1 medium red bell pepper, sliced
  • ¼ cup of green onion, sliced
  • 2 tablespoons of parsley, minced
  • One slice of lemon
  • Lettuce leaves
  • Classic Herb Dressing from Kraft   #05197

  • Cook the shrimp; drain and set aside.
  • Cook the asparagus until crisp-tender; drain well.  Place the shrimp, asparagus and slice if lemon in mixing bowl. 
  • Pour the herb dressing over all, cover and refrigerate, stirring once or twice. 
  • Combine the red bell pepper, onion and parsley. 
  • To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese. 
  • Serve with the pepper/onion/parsley mixture.