Classic Shrimp Remoulade Salad Recipe | Easy & Delicious

INGREDIENTS

12 ounces cooked shrimp, peeled and deveined 2 cups shredded red cabbage 2 stalks celery, finely sliced 1/2 cup sliced green onions 3 tablespoons ketchup 2 tablespoons prepared horseradish 1‑1/2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon olive oil 2 cloves garlic, minced 1/4 teaspoon salt 1 package (10 ounces) frozen mustard greens or frozen spinach

PREPARATION:

1. In a medium bowl, stir together all ingredients except mustard greens. Cover bowl and refrigerate at least 15 minutes or up to 2 days.
2. Cook mustard greens according to package directions. Cool, drain, and squeeze excess water from greens. Place greens on a serving platter or bowl, spoon shrimp salad on top and serve.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cup Sodium 617 mg Protein 21 g Fiber 4 g Carbohydrate 10 g Cholesterol 166 mg Saturated Fat <1 g Total Fat 5 g Calories from Fat 25 % Calories 177 DIETARY EXCHANGE: Vegetable 2 Meat 2