Los angeles luncheon salad

Yield: 6 servings

Measure Ingredient
1 cup Fresh mushrooms, sliced
1 cup Cooked shrimp
¾ teaspoon Tarragon leaves, crushed
1 dash Garlic powder
½ cup Italian or herb dressing
1 Head loose leaf lettuce
3 Ripe avocados
1 Basket cherry tomatoes

Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture. Garnish with cherry tomatoes.

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