From Taste of Home. The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad.

Ingredients

18 serv.

cup mayonnaise↗1⁄3
teaspoon lemon juice↗1⁄2
teaspoon dill weed↗1⁄4
teaspoon seafood seasoning1⁄4
teaspoon salt↗1⁄8
teaspoon pepper↗1⁄8
lb cooked shrimp, chopped↗1⁄2
green onion, sliced↗1
tablespoons celery, chopped↗2
tablespoon diced pimento1
heads Belgian endive, separated into leaves↗2

Step-by-step instructions

1
In a small bowl, combine the first 6 ingredients.
2
Stir in the shrimp, onion, celery and pimientos.
3
Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
4
Refrigerate until serving.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App