Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cold roast duck; cut in chunks |
| 3 \N | Green onions; chopped |
| ½ \N | 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 \N | Clove garlic; mashed |
| ½ teaspoon | Dry mustard |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| \N \N | 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, .