Shrimp oriental salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (3-oz) Chinese noodles |
| 3 | tablespoons | Butter; melted |
| 2 | teaspoons | Worcestershire sauce (up to) |
| 3 | Heads Bibb lettuce | |
| 1 | can | (8-oz) water chestnuts; drained and sliced |
| 1 | Bunch green onions; white parts only; chopped | |
| 4 | 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 | Clove garlic; crushed | |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 1 | tablespoon | Lemon juice (up to) |
| 4 | Mint leaves | |
Directions
DRESSING
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, .