| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Atlanta |
Appetizers, Salads |
8 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves, minced |
| 1 |
T |
Salt |
| 1 |
t |
Pepper |
| 3/4 |
c |
Chopped parsley |
| 1 1/2 |
t |
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
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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