Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways


I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - July 10, 2009

Asparagus-Shrimp Salad

Serves: 4


        

  Download this recipe.

1 10-ounce package frozen asparagus spears
1 pound shrimp cooked medium, thawed if frozen and drained
1 to 2 tablespoons lemon juice
1/4 cup thousand island salad dressing
1/4 cup green onions thinly sliced
1 tomato, cut into wedges
2 tablespoons parsley chopped
Lemon wedges
Leaf lettuce


1. Cook asparagus according to package directions. Drain and cool.

2. Meanwhile, in a medium bowl, sprinkle shrimp with lemon juice. Let stand for 2 minutes; drain well. Add 1/4 cup of the dressing and green onions. Chill for 20 minutes.

3. To assemble each salad, line salad bowls with lettuce. Arrange asparagus in a fan shape. Spoon shrimp mixture over base of asparagus. Garnish with tomato, lemon and parsley.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656