| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(3-oz) Chinese noodles |
| 3 |
tb |
Butter; melted |
| 2 |
ts |
Worcestershire sauce (up to) |
| 3 |
|
Heads Bibb lettuce |
| 1 |
cn |
(8-oz) water chestnuts; drained and sliced |
| 1 |
|
Bunch green onions; white parts only; chopped |
| 4 |
|
Ribs celery; thinly sliced |
| 1 |
pk |
(6-oz) frozen small precooked shrimp; thawed |
| 2/3 |
c |
Olive oil |
| 1/3 |
c |
Red wine vinegar |
| 2 |
ts |
Sugar |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
tb |
Lemon juice (up to) |
| 4 |
|
Mint leaves |
INSTRUCTIONS
DRESSING
Toss noodles in butter and Worcestershire sauce on a cookie sheet or large
baking pan. Bake at 250° for 30 minutes, stirring frequently. Cool. Wash
and tear lettuce. Place in a large salad bowl. Add water chestnuts, onions,
celery and shrimp. Just before serving, toss with Chinese noodles and
dressing. For dressing, mix together all ingredients. Yield: 8 servings.
CAROLE MEYER (MRS. CHARLES, III)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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