Layered Shrimp and Avocado Salad

Layered Shrimp and Avocado Salad
Servings: 6 Prep 15 mins

Make It

1. In a 14-cup trifle bowl, layer 6 cups torn romaine lettuce, 2 cups chopped tomatoes, 3 diced avocados, 1 pound cooked shrimp, 1 sliced red onion and 1 package (10 ounces) thawed frozen peas. Spread 1 cup jarred Thousand Island dressing evenly over the top. Scatter 6 pieces crumbled fully cooked microwavable bacon over dressing.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 481, Fat, total (g): 33, Percent Daily Values are based on a 2,000 calorie diet.