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.