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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Every Day with Rachael Ray June/July 2008. Ingredients:
2 1/2 tablespoons mayonnaise |
1 tablespoon chopped fresh tarragon |
2 teaspoons dijon mustard |
2 teaspoons fresh lemon juice |
1/2 lb cooked shrimp, cut into bite sized pieces |
1/4 lb ham, cut into 1/4 inch cubes (about 1 cup) |
2 tablespoons chopped red onions |
4 canned artichoke hearts, quartered |
4 hot dog buns, toasted |
1 cup shredded iceberg lettuce |
Directions:
1. In a small bowl, combine the mayonnaise, tarragon, mustard, and lemon juice.
2. In a medium bowl, toss together the shrimp, ham, red onion, and artichoke hearts. Add the dressing to the shrimp mixture and toss.
3. Fill each toasted hot dog bun with the lettuce and shrimp and ham salad.
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