When trying to give beloved treats in a cute and bite-sized piece, I found this idea! Cutting out your pie crust circles is the only labor-intensive step. Your presentation will astound your visitors and acquaintances!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound fresh asparagus
- ¾ pound cooked shrimp – peeled and deveined
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 6 artichoke hearts, drained
- 1 cup French dressing
- 2 hard-cooked eggs, chopped
- 6 sprigs fresh parsley
Instructions
- Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
- Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
- In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
- Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
- Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 690 mg |
| Sugars | 9 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I served this salad to seven guests, and everyone raved about it. One person even commented (without knowing the.name of the recipe) that “it seems so French.” I cooked the asparagus and shrimp the night before and chilled them, then chilled the whole salad a few hours before serving. With the mayonnaise base that’s the safest way to serve and it tastes great chilled. I made another 5-star Allrecipe dish as the main course, but the salad was the dark horse winner.
We really liked this! I thought it was going to be bland, but it ended up being a nice, light flavor that was very much enjoyed. Was even great the next day! The directions made for a beautiful presentation. I’ll be making this again! Thank you.
This was soooo good. I made it to use as sides for my lunches last week, but instead I ate it all at one time. Make sure you let it sit in the fridge for a bit before you eat it though – tastes so much better!
I little on the bland side but overall good. Very pretty. I followed the previous reviewers advice and cut back on the dressing and it worked out well. It’s a great way to use up leftover shrimp from a party or recipe.
This looks better than it tastes, but it was pretty good. Next time I would use a little less dressing, and make sure you get artichoke bottoms, not hearts.
delicious and fun to make. The colors ar great, also. Just a delightful summer salad!