For some last minute entertaining this weekend, I searched through my pantry, fridge, and garden for this easy salad that only took 35 minutes to make. It's delicious and beautiful; try it!
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 1 pound frozen fully cooked medium shrimp
- 1 cup wild rice
- 1/2 cup basmati rice
- 2 cups sugar snap peas
- 1/2 cup creamy honey mustard salad dressing
- 1 tablespoon honey mustard
- 1/2 cup mayonnaise
- 1/4 cup milk
- 3 tablespoons chopped fresh basil
- 1 cup cherry tomatoes
- 2 cups frozen yellow and white corn, thawed
- 1 avocado
- 4 cups butter lettuce
Preparation:
Thaw shrimp according to package directions and set aside in refrigerator. Cook wild rice and basmati rice according to package directions. Blanch sugar snap peas for 3 minutes in boiling water, drain, and set aside.Meanwhile, in large bowl combine salad dressing, mustard, mayonnaise, milk, and basil and mix well with wire whisk. Add cherry tomatoes, corn, blanched sugar snap peas, and shrimp and mix gently. When wild rice and basmati rice are cooked, add to salad and mix. Cover and chill in refrigerator for 1-2 hours to blend flavors. When ready to serve, peel and dice avocado and add to salad. Serve on butter lettuce.
