Monday, February 20, 2012

PINEAPPLE CUCUMBER SHRIMP BRUNCH SALAD

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



By now you know Jackie's all about KISS - Keep It Simple Sweetie! Her's her fabulously simple and delicious salad you can make in minutes.

PINEAPPLE CUCUMBER SHRIMP BRUNCH SALAD
Courtesy of Chef Jackie Olden © 2012

Ingredients:

2 (20-ounce) cans sliced pineapple, chilled
4 cups cucumber slices
2 pounds shrimp, cooked and cleaned
12 hard-boiled eggs, shelled and carefully sliced
2 quarts assorted greens, torn into bite-size pieces
2 packages salad dressing, prepared as directed or your own favorite creamy dressing.

Directions:

Drain pineapple. Divide and stack pineapple in center of 2 round serving plates. Cover the remaining surface of both serving plates with greens. Arrange shrimp and cucumber around the pineapple on both plates covering most of the lettuce. Use 6 rows (one egg per row) of sliced eggs for each platter, starting from the outer edge of the pineapples to the edge of the platter. Dribble some of the dressing over the stack of pineapple and put the rest in a small serving bowl. This is so easy and looks so good and can be made way ahead.

Serves 8

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