Clay LOVES shrimp, so he picked out these little guys in the Wheatsville freezer section. The rest of the ingredients were items that we had left in our fridge! It makes for a great light lunch.
Quick Shrimp & Cucumber Salad
Serves 3-4
1 container pre-cooked salad shrimp
1 peeled and sliced cucumber (Johnson's Backyard Garden)
1 medium gala apple, peeled and sliced (look for local varieties at Wheatsville or Bat Creek Apples)
bed of thinly sliced swiss chard (from our garden) or spinach
Top with fresh mint (from our garden) and a dressing made with 1:3 lemon juice and olive oil, salt and pepper.
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