Ingredients
500 g medium-sized cooked prawns
4 sliced celery sticks
3 sliced roma tomatoes
½ cup Caesar salad dressing
150 g mixed spinach and rocket leaves
½ red onion thinly sliced into rings
1 lemon cut into wedges to serve
1 loaf crusty bread to serve
Method
- Peel and de-vein 500g medium-sized cooked prawns, leaving the tails intact on 8 and reserving for garnish. Place remaining peeled prawns into a bowl. Add 4 sliced celery sticks, 3 sliced roma tomatoes and ½ cup Caesar salad dressing. Toss to combine. Divide 150g mixed spinach and rocket leaves between 4 serving plates. Top with salad and garnish each serve with two of the reserved prawns and some finely sliced red onion rings. Serve with lemon wedges and crusty bread.
