Cauliflower Shrimp Salad recipe

All Recipes Salad Vegetable Salad Recipes Cauliflower


1 head cauliflower, thinly sliced
1 pound shrimp - cooked, peeled, deveined and chilled
1 cup chopped green onions
3 eggs
1 cup mayonnaise
¾ cup creamy Italian-style salad dressing
¾ cup sliced black olives
1 tablespoon minced pimento

Nutrition Info

331.4 calories
carbohydrate: 6.6 g
cholesterol: 156 mg
fat: 27.8 g
fiber: 2.1 g
protein: 14.9 g
saturatedFat: 4.2 g
servingSize: -
sodium: 542 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -


  1. Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.

  2. Mix mayonnaise and salad dressing together in a small bowl.

  3. To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

Recipe Yield

10 servings

Recipe Note

Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.

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