Ingredients
2
tablespoons olive oil
1
lb. asparagus spears, trimmed
1
medium red bell pepper, cut into thin bite-sized strips
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup light mayonnaise
1
tablespoon lemon juice
1/4
teaspoon paprika
1
garlic clove, minced
8
oz. shelled deveined cooked medium shrimp, tails removed
4
hard-cooked eggs, quartered
Description
Let The Delicate Flavor Of Shrimp And Tender-crisp Asparagus Shine Through In A Simple Salad With Lemon-mayonnaise Dressing.
Pillsbury
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