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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Toasted sesame seeds are a nice contrast to the hearty ingredients and thick creamy dressing in this spinach salad. I make this dish at least once a month, says Sue Collins of Shawnee, Kansas. Ingredients:
2 packages (10 ounces each) fresh spinach, torn |
1 pint cherry tomatoes, halved |
2 ripe avocados, peeled and sliced |
1 package (5 ounces) frozen cooked salad shrimp, thawed |
3/4 pound fresh mushrooms, sliced |
3 hard-cooked eggs, chopped |
1/2 cup sesame seeds, toasted |
1/4 cup shredded parmesan cheese |
creamy dressing: |
2 cups (16 ounces) sour cream |
1 cup mayonnaise |
1/4 cup finely chopped onion |
2 tablespoons sugar |
2 tablespoons white vinegar |
1 teaspoon salt |
1/2 teaspoon garlic powder |
Directions:
1. In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Yield: 20 servings.
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