| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 6 | Servings | ||
INGREDIENTS
| 3 | c | Cold roast duck; cut in chunks |
| 3 | Green onions; chopped | |
| 1/2 | Green pepper; chopped | |
| 1/2 | lb | Fresh mushrooms; sliced |
| 1/4 | c | Sliced stuffed green olives |
| 1 | cn | (14-oz) artichoke hearts; drained and chopped |
| 4 | tb | Red wine vinegar |
| 7 | tb | Olive oil |
| 1 | Clove garlic; mashed | |
| 1/2 | ts | Dry mustard |
| Salt to taste | ||
| Pepper to taste | ||
| Pimiento strips for garnish |
INSTRUCTIONS
DRESSING Combine first 6 ingredients in a large bowl. For dressing, combine all ingredients in a bowl and whisk until slightly thickened. Pour dressing over salad mixture and toss to coat lightly. Mound salad on individual lettuce lined plates and garnish with crossed pimiento strips. Yield: 6 servings. SUSAN GREGORY (MRS. H. WATT) 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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