This will serve four for a lite lunch on a bed of greens, stuffed inside a whole wheat pita, with crackers, or on toasted slices of baguette. Serve along side a cup of soup. It's a great option for a picnic or potluck too.
2 6 oz. cans tiny shrimp, drained
1 heavy tsp dijon mustard
2 ribs celery, diced
1 carrot, diced
1 green onion, thinly sliced
1-2 tbsp extra virgin olive oil
couple dashes rice wine vinegar (or freshly squeezed citrus)
Here are some additional suggestions for ingredients. Remember, use what you like.
- crushed peanuts
- crushed red pepper flakes
- minced fresh herbs
- slivered almonds
- diced apple
- your favorite hot sauce
- a flavored oil
- a flavored vinegar
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