Shrimp Russian Salad With Horseradish Dill Cream

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Ingredients

diced carrots diced peeled potatoes frozen peas PC Blue Menu Whole Kernel Corn raw shell-on black tiger shrimp, peeled and cut in half PC Blue Menu Mayonnaise Type dressing fresh lemon juice prepared horseradish salt freshly ground black pepper chopped fresh dill
1 cup (250 mL) 1-1/2 cups (375 mL) 1 cup (250 mL) 1 can (341 mL) 1 pkg (454 g) 1/3 cup (75 mL) 2 tbsp (25 mL) 1 tbsp (15 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) 1/3 cup (75 mL)

Description

This Cold Main-course Shrimp Salad Gets A Kick From Horseradish. Cut All The Vegetables To About ¼ Inch (5 Mm) Dice, About The Same Size As The Peas. Thaw The Shrimp First, If You Buy Frozen.

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