Cathy's kitchen sink shrimp salad
8 Servings
Ingredients
| Quantity | 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 |
Directions
Combine all; toss.
Yield: 8 to 12 servings.
From Cathy Harned. Tried August 1989. Posted by Cathy Harned.