Shrimp, Artichoke, and Olive Salad

Shrimp, Artichoke, and Olive Salad
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  • 1 6-ounce jar artichoke hearts, drained
  • 12 ounces cherry tomatoes
  • 2 heads butter lettuce
  • ¼ cup chili sauce
  • 1 6-ounce can pitted black olives, drained
  • ¼ cup mayonnaise
  • 8 ounces frozen peeled and deveined cooked medium shrimp

1. Place the shrimp in a colander or large strainer and run under cold water until thawed; let drain. 2. Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls. 3. In a small bowl, whisk together the mayonnaise and chili sauce un...

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