Shrimp Louis Salad with Tomato-Tarragon Dressing

Lightly brush thin firm slices of bread with olive oil, sprinkle with tarragon, and briefly bake until crispy to serve with this elegant and colorful salad. For dessert, serve fresh raspberries over lime sherbet. 

Shrimp Louis Salad with Tomato-Tarragon Dressing


Quantity Ingredients
1/4 cup fat-free sour cream
2 tbsp water
1 tbsp tomato paste
1 tsp capers, drained
2 tsp tarragon vinegar
1 tsp prepared white horseradish
1/4 tsp dried tarragon
1/4 tsp salt
1/8 tsp black pepper
3 cups mixed baby greens or mesclun
1 lb cooked, peeled shrimp
1 yellow or red bell pepper, cut into thin strips
1/2 mediumavocado, thinly sliced
1 cup halved cherry tomatoes


1. In small bowl, whisk together sour cream, 2 tablespoons of water, tomato paste, capers, vinegar, horseradish, tarragon, salt and pepper. Transfer to small serving bowl. 2. Spread mesclun on a large platter. Scatter shrimp, bell pepper strips, avocado and cherry tomatoes over greens. Serve with dressing on the side.