Ingredients
-
2 heads fresh cauliflower, washed and cut into bite-size pieces (or 1 head cauliflower and 1 head broccoli, if desired)
-
1 pint grape tomatoes or 1 pint cherry tomatoes, washed
-
2 (10 ounce) cans button mushrooms, drained
-
2 cups baby carrots, washed (and scraped, if necessary)
-
1 cup pitted california black olives (Kalamata olives can also be used)
-
1/2 small red onion, sliced
-
1 (8 ounce) bottle Italian salad dressing (or your favourite bottled vinaigrette salad dressing)
-
3/4 lb cooked shrimp, peeled but with tails left on
-
4 hard-boiled eggs, peeled and halved
-
fresh ground black pepper, to taste
Instructions
- The night before serving, place cauliflower pieces, tomatoes, mushrooms, carrots, olives (if using) and onions in a large bowl.
- Pour entire bottle of dressing over veggies and mix well.
- Tightly cover and refrigerate overnight, stirring before you go to bed.
- In morning, add cooked shrimp to veggie mixture; combine gently but thoroughly; keep covered and refrigerated.
- When ready to serve, drain shrimp/veggie mixture well and arrange attractively on a platter.
- Arrange hard boiled egg halves around edge of platter, grind black pepper over all, and serve.