Servings: 3-4

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Endive Shrimp Salad


2 heads Belgian Endive
4 ounces tiny shrimp (thawed if frozen)
1 cup fresh Snow Peas or Purple Snow Peas, stringed
1/2 small red onion, thinly sliced and separated into rings
1 cup walnuts, coarsely chopped
Bottled creamy French dressing
Watercress (for garnish)


Trim 1 inch off bottom of endive heads; separate leaves and wash carefully to remove grit. Dry on paper toweling and place in a salad bowl with shrimp, snow peas, onion rings and walnuts. Toss with bottled French dressing and garnish with watercress sprigs.

Source: Frieda’s Inc.