Shrimp Salad
  • 1 pound shrimp, poached, peeled and chopped
  • 2 stalks celery, diced
  • 3 green onions, thinly sliced
  • 1 yellow bell pepper, seeded and diced
  • 6 cups baby bok choy, chopped
  • for the dressing:
  • 1 clove minced garlic
  • 1/3 cup mayonnaise
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon vinegar
  • salt and pepper to taste
  • 1/2 teaspoon crushed red pepper
  1. Toss salad ingredients, except for bok choy, in a medium bowl.
  2. In a small bowl whisk together dressing ingredients and then fold into the shrimp mixture.
  3. Chill at least 1 hour.
  4. Serve over a bed of bok choy.
Soothing summer supper. This chilled salad is perfect on those scorching summer days when you'd rather not heat up your kitchen.