Shrimp Salad with Louis Dressing
You can prepare the shrimp, the hardboiled eggs, and the dressing the night before so that your salad is ready to assemble for lunch the next day.
INGREDIENTS | SERVES 4
- 1 cup mayonnaise
- ½ cup fresh spinach leaves
- 5 watercress sprigs
- ½ small yellow onion
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons granulated sugar
- 4 cups lettuce or salad mix
- 4 small tomatoes, sliced
- 4 hardboiled eggs, peeled and sliced
- 1 pound cooked shrimp, peeled, deveined, and cooled
- Salt and freshly ground pepper to taste
To make the Louis dressing, add the mayonnaise, spinach, watercress, onion, garlic, lemon juice, and sugar to a blender or food processor; pulse until smooth. Cover and chill until ready to assemble the salad.
For each salad serving, put 1 cup of salad mix on a serving plate and top with 1 sliced tomato, 1 sliced hardboiled egg, and ¼ of the shrimp. Season with salt and pepper to taste, and top with the Louis dressing.
