Cathy's kitchen sink shrimp salad

Yield: 8 Servings

Measure Ingredient
2 Lettuce heads; torn
1 Green bell pepper cut in 1" squares
1 Red bell pepper cut in 1" squares
1 pounds Large shrimp; cooked
13 Basil leaves; cut in strips
4 Chive stalks; in 1" lengths
Few sprigs parsley
4 Hard-boiled eggs; sliced
1 Sprig oregano strip the leaves and use
4 Sprigs thyme strip the leaves and use
6 Tomatoes; coarsely chopped
1 slice Swiss cheese; diced
4 Green onions; incl. tops diced
3 Carrots; chopped
1 Head of broccoli flowerets
3 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.

Similar recipes