Cathy's Kitchen Sink Shrimp Salad Recipe - Cooking Index
Cathy's Kitchen Sink Shrimp Salad Recipe - Cooking Index
| 2 | Lettuce heads - torn | |
| 1 | Green bell pepper - - cut in 1" squares | |
| 1 | Red bell pepper - - cut in 1" squares | |
| 1 lb | 454g / 16oz | Large shrimp - cooked |
| 13 | Basil leaves - cut in strips | |
| 4 | Chive stalks - in 1" lengths | |
| Few sprigs parsley | ||
| 4 | Hard-boiled eggs - sliced | |
| 1 section | Oregano - fresh- strip the | |
| Leaves | ||
| 4 sections | Thyme - fresh - strip the | |
| Leaves | ||
| 6 | Tomatoes - coarsely chopped | |
| 1 | Swiss cheese - diced | |
| 4 | Green onions - incl. Tops diced | |
| 3 | Carrots - chopped | |
| 1 | Broccoli flowerets | |
| 3 | Celery - (up to 4), - diced | |
| 1 | Yellow summer squash - - sliced (large) | |
| 1 | Cucumber - sliced (large) | |
| 1/2 | Onion - diced (medium) | |
| 3 oz | 85g | Blue cheese - crumbled |
Combine all; toss.
Source:
Cathy Harned
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