Poached sweet shrimp dressed in a spicy red remoulade sauce over butter lettuce, radishes, cucumbers and red onion. Crispy black eyed peas and a creamy seven-minute egg make this salad a delicious meal.
Creamy celery root and roasted chestnuts are blended until smooth to result in this wonderfully earthy soup. It's garnished with Brussels sprout leaves, carrot, rutabaga, and chestnuts so you have all the flavors of fall in a bowl!
These two are paired together for a upscale version of the salad and soup combo.
Mayonnaise (contains egg)
Red wine vinegar
Hot Chili Pepper Sauce
Sherry wine vinegar
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.