Chilled duck salad

Yield: 6 Servings

Measure Ingredient
3 cups Cold roast duck; cut in chunks
3 Green onions; chopped
½ Green pepper; chopped
½ pounds Fresh mushrooms; sliced
¼ cup Sliced stuffed green olives
1 can (14-oz) artichoke hearts; drained and chopped
4 tablespoons Red wine vinegar
7 tablespoons Olive oil
1 Clove garlic; mashed
½ teaspoon Dry mustard
Salt to taste
Pepper to taste
Pimiento strips for garnish

DRESSING

Combine first 6 ingredients in a large bowl. For dressing, combine all ingredients in a bowl and whisk until slightly thickened. Pour dressing over salad mixture and toss to coat lightly. Mound salad on individual lettuce lined plates and garnish with crossed pimiento strips. Yield: 6 servings.

SUSAN GREGORY (MRS. H. WATT)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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