Cauliflower And Shrimp Salad Recipe

Ingredients

2 SMALL CAULIFLOWERS;

1 LB.SMALL SHRIMP COOKED, SHELLED AND CUT INTO BITE SIZE PIECES;

1 CUP MAYONNAISE;

2 TSPS. DIJON MUSTARD;

2 TBSPS. TOMATO PASTE OR PUREE; 2 TBSPS.FINELY CHOPPED PARSLEY; 2 TBSPS FINELY CHOPPED CHIVES;

1/2 TSP. SALT; PEPPER

Preparation

TRIM AND RINSE CAULIFLOWER AND DIVIDE INTO FLORETS. STEAM FOR 5 MINUTES UNTIL TENDER BUT STILL FIRM. DO NOT OVERCOOK. DRAIN AND LET COOL. COMBINE MAYO, PUREE, MUSTARD, CHIVES, PARLSEY & SALT & PEPPER TOGETHER. TOSS CAULIFLOWER AND SHRIMP TOGETHER IN LARGE BOWL AND TOSS LIGHTLY BUT THOROUGHLY WITH DRESSING. REFRIGERATE FOR 30 MINUTES OR MORE.