Shrimp Salad with Spring Pea Mix

Shrimp Salad with Spring Pea Mix
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  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) white wine vinegar
  • 3 stalk(s) celery, finely chopped
  • .5 cup(s) finely chopped red onion (1 small onion)
  • 1 tablespoon(s) Dijon mustard
  • 1 cup(s) plain yogurt
  • 1.5 cup(s) frozen peas
  • + 8 more ingredients
    • 12 ounce(s) sugar snap peas, strings removed, cut in halves at an angle
    • Pepper
    • Salt
    • 12 ounce(s) Yukon gold potatoes, scrubbed and cut into ½-inch chunks
    • 12 ounce(s) large shrimp (16- to 20-count), shelled and deveined
    • 3 sprig(s) fresh dill, leaves chopped, stems reserved
    • 1 lemon
    • 12 large eggs

1. In 4-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boiling on high; remove from heat. Cover and let stand 5 minutes. With slotted spoon, transfer eggs to colander. Rinse eggs under cold water until cool enough to handle; peel and cut in quarters. Set aside 12 qua...

View full recipe at SpringPad


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