Recipe - Chilled Duck Salad

3 cup Cold roast duck; cut in
chunks
3 Green onions; chopped
One half Green pepper; chopped
One half pound Fresh mushrooms; cut or sliced up
One fourth cup Sliced stuffed green olives
1 cn (14oz) artichoke hearts;
drained and chopped

DRESSING
4 tablespoon Red wine vinegar
7 tablespoon Olive oil
1 Clove garlic; mashed
One half teaspoon Dry mustard
Salt to taste
Pepper to taste
Pimiento strips for garnish

Combine first 6 ingredients in a large bowl. For dressing, combine all
ingredients in a bowl and whisk until slightly thickened. Pour dressing
over salad mixture and toss to coat lightly. Mound salad on individual
lettuce lined plates and garnish with crossed pimiento strips. Yield: 6
servings.

SUSAN GREGORY (MRS. H. WATT)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.