Shrimp oriental salad

Yield: 8 Servings

Measure Ingredient
1 can (3-oz) Chinese noodles
3 tablespoons Butter; melted
2 teaspoons Worcestershire sauce (up to)
3 \N Heads Bibb lettuce
1 can (8-oz) water chestnuts; drained and sliced
1 \N Bunch green onions; white parts only; chopped
4 \N Ribs celery; thinly sliced
1 pack (6-oz) frozen small precooked shrimp; thawed
⅔ cup Olive oil
⅓ cup Red wine vinegar
2 teaspoons Sugar
1 \N Clove garlic; crushed
1 teaspoon Dry mustard
1 teaspoon Salt
½ teaspoon Freshly ground pepper
1 tablespoon Lemon juice (up to)
4 \N Mint leaves


Toss noodles in butter and Worcestershire sauce on a cookie sheet or large baking pan. Bake at 250ø for 30 minutes, stirring frequently. Cool. Wash and tear lettuce. Place in a large salad bowl. Add water chestnuts, onions, celery and shrimp. Just before serving, toss with Chinese noodles and dressing. For dressing, mix together all ingredients. Yield: 8 servings.

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

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