The ingredients for this recipe are too colorful to skip a photo this time. So I borrow this similar photo from Flickr user Ben Brown. Ingredients shown vary slightly from my recipe.
Today is the first day of Spring and although I am still pretty much house bound I am watching the greening of our garden from my window, planning seed planting for someone else to do, and thinking of delicious salads we have enjoyed in the past. This shrimp salad is a wonderful addition to your Easter buffet, and delicious for light meals through Spring and all summer long. I first made it over 40 years ago when I was introduced to the flavor combination by a friend.
Mary Ann’s Oriental Shrimp Ambrosia
2 cups of peeled, cleaned, and cooked shrimp (fresh is best, but frozen works well)
1/2 cup toasted cashews
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1 small can sliced water chestnuts, drained
4 cup torn romaine or butter lettuce
1 cup diced celery
1/2 cup sliced green onions
1/4 cup chopped green peopper
1/4 cup coconut flakes
Place torn lettuce in large bowl. Combine other ingredients and place on top. Serve with following dressing. If you prefer, set each ingredient out in a separate bowl and let those at your table choose and mix their own. However, tossing everything together results in a beautiful, tasty combination!
Celery Seed Dressing
3/4 cup sugar
1/3 cup apple cider vinegar
1 teaspoon salt
1 teaspoon grated onion
1 cup salad oil
1 teaspoon celery seed
Combine first 4 ingredients in blender and mix. Add 1 cup oil gradually, until mixture thickens. Add celery seed.