| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Atlanta |
Appetizers, Salads |
8 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves, minced |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 3/4 |
c |
Chopped parsley |
| 1 1/2 |
ts |
Thyme |
| 2 |
c |
Vegetable oil |
| 3/4 |
c |
Vinegar |
| 1/2 |
lb |
Fresh shimp, cleaned and cooked |
| 1 |
|
8 oz. can bamboo shoots, drained |
| 1 |
|
8 1/2 oz. can artichokes, drained and quartered |
| 1 |
|
14 oz. can hearts of palm drained and cut into bite sized pieces |
| 1 |
|
8 oz. fresh mushrooms, sliced |
| 1 |
pt |
Cherry tomatoes |
INSTRUCTIONS
DRESSING
SALAD
Mix dressing ingredients and set aside. In a large bowl, combine salad
ingredients. Pour dressing over salad and toss. Cover and marinate over
night in refrigerator. Serve on individual beds of lettuce. Yield: 8 to 10
Prep Time: 30 minutes Amount: 2 2/3 cups dressing Chilling Time:
overnight. Typed in MMFormat by cjhartlin@msn.com Source: Atlanta
Cooknotes.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 14, 1999
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