Shrimp and Corn Salad
Shrimp and Corn Salad - Fresh corn and shrimp are the stars of this salad with a hint of Tex-Mex.
Servings 4 servings
Calories
Ingredients
- 2 ears corn kernals cut off
- 12 oz cooked shrimp
- 1 English cucumber halved lengthwise then cut into half-moons
- 3 tomatoes cut into wedges
- 3 scallions sliced
- 1/3 cup ranch dressing
- 2 tablespoons fresh lime juice
- 2 romaine hearts torn into bite sized pieces
- 3 cups crushed tortilla chips
- 4 oz pepper jack cheese shredded
Instructions
- In a large bowl, combine the corn, shrimp, cucumber, tomatoes, scallions, ranch and lime juice. Toss to combine.
- Add in the romaine, tortilla chips and cheese and toss again.
Notes
slightly adapted from Every Day with Rachael Ray June/July 2009