For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

French Dressing

2 tablespoons fresh lemon juice or vinegar
1/3 cup olive oil
1/2 teaspoon salt
dash pepper
1/4 teaspoon dry mustard
dash cayenne, optional

Whisk together all ingredients in a cup small bowl.

SHRIMP SALAD WITH ANGEL HAIR PASTA

INGREDIENTS:

4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)

PREPARATION:

Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.

If texture is dry add more dressing, top with tomatoes and parmesan cheese.

SHRIMP SALAD WITH CELERY

INGREDIENTS:

2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional

PREPARATION:

In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.

About the Author:
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.

Source: Food and Drinks Articles on ArticlesTree.com

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