| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Salad | 8 | Servings |
INGREDIENTS
| 1 | cn | (3-oz) Chinese noodles |
| 3 | tb | Butter; melted |
| 2 | ts | Worcestershire sauce (up to) |
| 3 | Heads Bibb lettuce | |
| 1 | cn | (8-oz) water chestnuts; drained and sliced |
| 1 | Bunch green onions; white parts only; chopped | |
| 4 | Ribs celery; thinly sliced | |
| 1 | pk | (6-oz) frozen small precooked shrimp; thawed |
| 2/3 | c | Olive oil |
| 1/3 | c | Red wine vinegar |
| 2 | ts | Sugar |
| 1 | Clove garlic; crushed | |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | tb | Lemon juice (up to) |
| 4 | Mint leaves |
INSTRUCTIONS
DRESSING Toss noodles in butter and Worcestershire sauce on a cookie sheet or large baking pan. Bake at 250° for 30 minutes, stirring frequently. Cool. Wash and tear lettuce. Place in a large salad bowl. Add water chestnuts, onions, celery and shrimp. Just before serving, toss with Chinese noodles and dressing. For dressing, mix together all ingredients. Yield: 8 servings. CAROLE MEYER (MRS. CHARLES, III) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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