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From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

DRESSING:

  • 3 garlic cloves, minced

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3/4 cup chopped parsley

  • 1-1/2 teaspoons thyme

  • 2 cups vegetable oil

  • 3/4 cup vinegar


SALAD:
  • 1/2 pound fresh shrimp, cleaned and cooked

  • 1 (8-ounce) can bamboo shoots, drained

  • 1 (8-1/2-ounce) can artichokes, drained and quartered

  • 1 (14-ounce) can hearts of palm, drained and cut into bite-sized pieces

  • 8 ounces fresh mushrooms, sliced

  • 1 pint cherry tomatoes


TO PREPARE:

Mix dressing ingredients and set aside.  In a large bowl, combine salad ingredients.  Pour dressing over salad and toss.  Cover and marinate overnight in refrigerator.  Serve on individual beds of lettuce.

SERVING:  
8 - 12

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