| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Atlanta | Appetizers, Salads | 8 | Servings |
INGREDIENTS
| 3 | Garlic cloves, minced | |
| 1 | tb | Salt |
| 1 | ts | Pepper |
| 3/4 | c | Chopped parsley |
| 1 1/2 | ts | Thyme |
| 2 | c | Vegetable oil |
| 3/4 | c | Vinegar |
| 1/2 | lb | Fresh shimp, cleaned and cooked |
| 1 | 8 oz. can bamboo shoots, drained | |
| 1 | 8 1/2 oz. can artichokes, drained and quartered | |
| 1 | 14 oz. can hearts of palm drained and cut into bite sized pieces | |
| 1 | 8 oz. fresh mushrooms, sliced | |
| 1 | pt | Cherry tomatoes |
INSTRUCTIONS
DRESSING SALAD Mix dressing ingredients and set aside. In a large bowl, combine salad ingredients. Pour dressing over salad and toss. Cover and marinate over night in refrigerator. Serve on individual beds of lettuce. Yield: 8 to 10 Prep Time: 30 minutes Amount: 2 2/3 cups dressing Chilling Time: overnight. Typed in MMFormat by cjhartlin@msn.com Source: Atlanta Cooknotes. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 14, 1999
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