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Ingredients
US|METRIC
4 SERVINGS
- 1 cup Vegenaise
- 8 oz. light mayonnaise
- 4 Tbsp. ketchup
- 2 Tbsp. chopped celery (finely, 32 gr, optional)
- 1 large garlic clove (finely minced)
- 1 Tbsp. fresh lemon juice (24 ml)
- 2 tsp. hot sauce
- 6 mL horseradish
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. milk (optional to thin the dressing if desired)
- salad
- 3 hearts of romaine lettuce (size varies, enough for 4 people)
- 1 1/2 lb. shrimp (cooked small)
- 4 hard boiled eggs (for hot water method, see directions in my recipe)
- 16 grape tomatoes (sweet, or 4 Roma tomatoes quartered, washed and slice in half)
- 1 avocado (large ripe, quartered and sliced)
- 4 Persian cucumbers (small, or 1 English cucumber sliced thin)
- 12 spears asparagus (optional, but nice)
- lemon wedges (optional)
- 1 Tbsp. chives (finely chopped, 6 gr)
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