Umpqua Summer Salad


  • 1 pound bay shrimp, cooked and peeled
  • 7 stalks celery, diced
  • 4 apples, cored and diced
  • 1 bell pepper, seeded and diced
  • 3 cups cooked Idaho®-grown red potatoes, diced
  • 1/2 cup California Raisins, soaked in very hot water for 20 minutes and drained
  • 2 cups mayonnaise
  • juice of one lemon
  • salt and pepper to taste
  • 1 tablespoon fresh dill (or 2 teaspoons dried)
  • 10-12 large clean lettuce leaves for a bed
  • garnish with hard boiled egg slices


  1. Toss together the shrimp, celery, apples, bell pepper, potato, and raisins. Mix the mayonnaise with the lemon juice and dill. Combine the dressing with the shrimp mixture, mixing thoroughly. Salt and pepper to taste. Serve on a bed of lettuce garnished with hard boiled egg slices.
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Yield: 6 servings

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