Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Green pepper; thinly sliced |
| 1 small | Onion; thinly sliced |
| 1 can | (8.5-oz) artichoke hearts; drained |
| ½ cup | Diced celery |
| 1 \N | Cucumber; unpeeled, thinly sliced |
| 1 cup | Cubed Mozzarella cheese |
| ½ pounds | Fresh mushrooms; sliced |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 slices | Bacon; cooked, crumbled |
| 1 can | (15-oz) hearts of palm; drained (optional) |
| \N \N | Lettuce |
| ¾ cup | Salad oil |
| 1 tablespoon | Cider vinegar |
| ¼ teaspoon | Garlic salt |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | Grated Parmesan cheese |
MARINADE
Combine marinade ingredients in a jar & shake well. Combine salad ingredients except for the bacon. Toss with marinade & chill several hours.
Arrange on lettuce & garnish with crumbled bacon. Serves 6 to 8.
JEANNIE TURLEY
PART 1 OF 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .