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.