Ingredients
- 7 oz. cooked shrimp
- 1 small head Romaine lettuce
- 4 hard cooked eggs
- 1/3 English cucumber, sliced
- 1/4 cup fresh dill, chopped
Dressing
- 1/2 cup skim milk yogurt
- 1/2 tsp. Dijon Mustard
- Generous pinch each of curry powder, salt and white pepper.
Directions
Whisk dressing ingredients together. Cover and refrigerate until serving time.
Coarsely chop eggs. Separate and wash romaine leaves. Slice romaine into 1/3 inch strips. Lightly toss with shrimp, eggs, cucumber, dill and chilled dressing.
Source: A friend Sharon
By Raymonde G. from North Bay, Ontario
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