| 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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