| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
English |
Salads, Fish, Pasta |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp;, cooked & peeled |
| 1 |
|
Box tortellini;, cooked |
| 1 |
|
Jar marinated artichoke hearts;, chopped |
| 2 |
|
Ribs celery;, chopped |
| 1 |
bn |
Green onions;, chopped |
| 1 |
cn |
English peas;, drained |
| 1 |
pk |
Good seasons salad dressing;, mixed according to directions (but using balsamic, vinegar and virgin olive oil) |
| 10 |
|
Fresh mushrooms;, sliced |
| 1/2 |
cn |
(small) parmesan cheese |
| 1 |
bn |
Fresh broccoli;, cut into flowerlets |
|
|
To taste salt and pepper |
| 1986. |
By |
Carolyn <c4@groupz.net> on Apr 23, 1997 |
INSTRUCTIONS
Combine all ingredients and marinate for 24 hours. NOTES
: This recipe took first place at the Shrimp Festival, Gulf Shores Alabama,
Recipe by: Jane Allen King, renowned caterer and cook
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 15,
1998
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