Layered Shrimp and Avocado Salad

Layered Shrimp and Avocado Salad

Makes 6
Prep 15 m

Directions

  1. 1 of 1 In a 14-cup trifle bowl, layer 6 cups torn romaine lettuce, 2 cups chopped tomatoes, 3 diced avocados, 1 pound cooked shrimp, 1 sliced red onion and 1 package (10 ounces) thawed frozen peas. Spread 1 cup jarred Thousand Island dressing evenly over the top. Scatter 6 pieces crumbled fully cooked microwavable bacon over dressing.
Nutrition Information for Layered Shrimp and Avocado Salad
Servings Per Recipe: 6
Per Serving: 33 g Fat, total, 481 kcal cal.
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