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 |
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, .