From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
DRESSING:
SALAD:
TO PREPARE:
Mix dressing ingredients and set aside. In a large bowl, combine salad ingredients. Pour dressing over salad and toss. Cover and marinate overnight in refrigerator. Serve on individual beds of lettuce.
SERVING: 8 - 12
DRESSING:
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 cup chopped parsley
- 1-1/2 teaspoons thyme
- 2 cups vegetable oil
- 3/4 cup vinegar
SALAD:
- 1/2 pound fresh shrimp, cleaned and cooked
- 1 (8-ounce) can bamboo shoots, drained
- 1 (8-1/2-ounce) can artichokes, drained and quartered
- 1 (14-ounce) can hearts of palm, drained and cut into bite-sized pieces
- 8 ounces fresh mushrooms, sliced
- 1 pint cherry tomatoes
TO PREPARE:
Mix dressing ingredients and set aside. In a large bowl, combine salad ingredients. Pour dressing over salad and toss. Cover and marinate overnight in refrigerator. Serve on individual beds of lettuce.
SERVING: 8 - 12
