| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 6 | Servings | |
INGREDIENTS
| 1 | Green pepper; thinly sliced | |
| 1 | sm | Onion; thinly sliced |
| 1 | cn | (8.5-oz) artichoke hearts; drained |
| 1/2 | c | Diced celery |
| 1 | Cucumber; unpeeled, thinly sliced | |
| 1 | c | Cubed Mozzarella cheese |
| 1/2 | lb | Fresh mushrooms; sliced |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | sl | Bacon; cooked, crumbled |
| 1 | cn | (15-oz) hearts of palm; drained (optional) |
| Lettuce | ||
| 3/4 | c | Salad oil |
| 1 | tb | Cider vinegar |
| 1/4 | ts | Garlic salt |
| 1 | tb | Dijon mustard |
| 1 | tb | Grated Parmesan cheese |
INSTRUCTIONS
MARINADE Combine marinade ingredients in a jar & shake well. Combine salad ingredients except for the bacon. Toss with marinade & chill several hours. Arrange on lettuce & garnish with crumbled bacon. Serves 6 to 8. JEANNIE TURLEY PART 1 OF 2 From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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