Cathy's kitchen sink shrimp salad

Yield: 8 Servings

Measure Ingredient
2 \N Lettuce heads; torn
1 \N Green bell pepper cut in 1\" squares
1 \N Red bell pepper cut in 1\" squares
1 pounds Large shrimp; cooked
13 \N Basil leaves; cut in strips
4 \N Chive stalks; in 1\" lengths
\N \N Few sprigs parsley
4 \N Hard-boiled eggs; sliced
1 \N Sprig oregano strip the leaves and use
4 \N Sprigs thyme strip the leaves and use
6 \N Tomatoes; coarsely chopped
1 slice Swiss cheese; diced
4 \N Green onions; incl. tops diced
3 \N Carrots; chopped
1 \N Head of broccoli flowerets
3 \N Stalks celery (up to 4) diced
1 large Yellow summer squash sliced
1 large Cucumber; sliced
½ medium Onion; diced
3 ounces Blue cheese; crumbled

Combine all; toss.

Yield: 8 to 12 servings.

From Cathy Harned. Tried August 1989. Posted by Cathy Harned.

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