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SPRING SHRIMP SALAD

Prep time: 10 minutes
1 can (8 oz.) pineapple chunks or tidbits in juice
3 Tbsp. oil
1 Tbsp. honey
1 Tbsp. lemon juice
4 cups torn mixed salad greens
1 can (15 oz.) S&W Young Sweet Peas, drained
1/2 cup shredded carrot
8 oz. peeled cooked shrimp

1. Drain pineapple, reserving 1/4 cup juice. Combine reserved juice, oil, honey and lemon juice in small bowl.
2. Combine salad greens, peas, pineapple, carrot and shrimp in large bowl. Stir dressing; pour over salad. Toss gently to coat.

4 servings