| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Fish, Salads |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small cooked shrimp |
| 4 |
md |
Tomatoes, diced |
| 6 |
|
Stalks celery, diced |
| 1 |
bn |
Radishes, thinly sliced |
| 1 |
sm |
Red onion, thinly sliced |
| 1/2 |
sm |
Cabbage, shredded |
| 4 |
tb |
French dressing juice of one lemon Fresh ground pepper, to taste |
INSTRUCTIONS
Toss shrimp with two tablespoons French dressing. Place in refrigerator
In a salad bowl, toss the vegetables together. In another bowl, combine
mayonnaise, lemon juice and remaining French dressing. Stir in shrimp and
French dressing mixture Combine with vegetables and serve.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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