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| RECIPE FOR CATHY'S KITCHEN SINK SHRIMP SALAD |
Title: Cathy's Kitchen Sink Shrimp Salad
Category: Seasonings
Serves: 8
Ingredients:
| 2.00 | 1/2 | md | | 1.00 | | Green bell pepper | | | -- cut in 1" squares | | 1.00 | | Red bell pepper | | | -- cut in 1" squares | | 1.00 | lb | Large shrimp; cooked | | 13.00 | | Basil leaves; cut in strips | | 4.00 | | Chive stalks; in 1" lengths | | | Few sprigs parsley | | 4.00 | | Hard-boiled eggs; sliced | | 1.00 | | Sprig oregano | | | -- strip the leaves and use | | 4.00 | | Sprigs thyme | | | -- strip the leaves and use | | 6.00 | | Tomatoes; coarsely chopped | | 1.00 | sl | Swiss cheese; diced | | 4.00 | | Green onions; incl. tops | | | -- diced | | 3.00 | | Carrots; chopped | | 1.00 | | Head of broccoli flowerets | | 3.00 | | Stalks celery (up to 4) | | | -- diced | | 1.00 | lg | Yellow summer squash | | | -- sliced | | 1.00 | lg | Cucumber; sliced | | 0.50 | md | Onion; diced | | 3.00 | oz | Blue cheese; crumbled |
Instructions:
Combine all; toss.
Yield: 8 to 12 servings.
From Cathy Harned.
Tried August 1989.
Posted by Cathy Harned.
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