Shrimp and Vegetables Salad

Easy to fix and filling.

Ingredients

• 2 cups shredded or chopped lettuce
• 1 cup pared, chopped cucumber
• 4 medium radishes
• 1/3 cup cubed avocados
• 5 cherries tomatoes
• 10 medium cocktail shrimp
• 1 large hard boiled egg
• 2 tbsps creamy french salad dressing
• 1 cup vegetable juice
• 1/4 oz green olives

Directions

1. Layer the items in a 1.2 quart container in the following order; lettuce, cucumbers, sliced radishes, avocados, green olives, cherry tomatoes, boiled egg placed in the middle and surround with shrimp (tail removed).
2. Put the salad dressing on when you are ready to eat.
3. Serve with vegetable juice.
4. Note: The egg tastes better if it is left whole until you eat.