Dilled Shrimp Salad

2 Heads Butter Lettuce
3 Oz.Monterey Jack Cheese
1 Cucumber
1/2 Lb. Small Shrimp
Dill Dressing

Tear butter lettuce into bite size pieces and place in a large salad bowl. Cut jack cheese into 1/4 inch cubes and spread over lettuce. Peel and slice cucumbers 1/2 inch thick and add to salad. Rinse and drain shrimp before adding to the salad. Pour dressing over all, toss and serve.

Dill Dressing
1/4 Cup Watkins Original Grapeseed Oil
1 1/2 Tbsp. White Wine Vinegar
1 Tbsp. Fresh Lemon Juice
1/2 teas. Watkins Dill Weed
1/4 teas. Watkins Sea Salt
1/8 teas. Watkins Dry Mustard
Dash of Watkins Black Pepper
1 teas. Watkins Garlic Flakes

Combine all dressing ingredients and blend well. Allow dressing to marinate for one hour before using on the salad. Makes 6 servings,

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