Recipe - Cathys Kitchen Sink Shrimp Salad

2 Lettuce heads; torn
1 Green bell pepper
cut in 1" squares
1 Red bell pepper
cut in 1" squares
1 pound Large shrimp; cooked
13 Basil leaves; cut in strips
4 Chive stalks; in 1" lengths
Few sprigs parsley
4 Hardboiled eggs; cut or sliced up
1 Sprig oregano
strip the leaves and use
4 Sprigs thyme
strip the leaves and use
6 Tomatoes; coarsely chopped
1 sl Swiss cheese; minced
4 Green onions; incl. tops
minced
3 Carrots; chopped
1 Head of broccoli flowerets
3 Stalks celery (up to 4)
minced
1 lg Yellow summer squash
cut or sliced up
1 lg Cucumber; cut or sliced up
One half md Onion; minced
3 ounce Blue cheese; crumbled

Combine all; toss.

Yield: 8 to 12 servings.

From Cathy Harned. Tried August 1989. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini