CAULIFLOWER AND SHRIMP SALAD

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CAULIFLOWER AND SHRIMP SALAD image

Categories     Shellfish     Vegetable     Side     Steam     Vegetarian

Yield 8 - 10 SERVINGS

Number Of Ingredients 6

2 SMALL CAULIFLOWERS;
1 LB.SMALL SHRIMP COOKED, SHELLED AND CUT INTO BITE SIZE PIECES;
1 CUP MAYONNAISE;
2 TSPS. DIJON MUSTARD;
2 TBSPS. TOMATO PASTE OR PUREE; 2 TBSPS.FINELY CHOPPED PARSLEY; 2 TBSPS FINELY CHOPPED CHIVES;
1/2 TSP. SALT; PEPPER

Steps:

  • TRIM AND RINSE CAULIFLOWER AND DIVIDE INTO FLORETS. STEAM FOR 5 MINUTES UNTIL TENDER BUT STILL FIRM. DO NOT OVERCOOK. DRAIN AND LET COOL. COMBINE MAYO, PUREE, MUSTARD, CHIVES, PARLSEY & SALT & PEPPER TOGETHER. TOSS CAULIFLOWER AND SHRIMP TOGETHER IN LARGE BOWL AND TOSS LIGHTLY BUT THOROUGHLY WITH DRESSING. REFRIGERATE FOR 30 MINUTES OR MORE.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #rice     #seafood     #vegetables     #easy     #shrimp     #pasta-rice-and-grains     #white-rice     #shellfish     #3-steps-or-less

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