| 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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