Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Garbage Salad




Source of Recipe


Internet


List of Ingredients




6 cups torn romaine lettuce
½ cup peeled, seeded, and chopped cucumber
¼ cup chopped tomato
¼ cup sliced canned hearts of palm
¼ cup sliced pepperoncini salad peppers
¼ cup pitted Greek black olives
2 oz. salami, cut into bite-size strips
1 recipe Champagne vinegar Dressing
4 oz. cooked large shrimp, peeled and deveined
1/3 cup crumbled blue cheese



Recipe



In a very large bowl combine lettuce, cucumber, tomato, hearts of palm, peppers, olives, and salami. Add ½ cup Champagne Vinegar Dressing. Toss to coat. Transfer to a serving platter. Top with shrimp and blue cheese. Pass additional dressing, if desired. Makes 4 servings.

Champagne Vinegar Dressing: Place 1 pasteurized egg yolk or 1 tablespoon refrigerated or frozen egg product (thawed, if frozen) in a medium bowl. Add 1 tablespoon Dijon-style mustard, 1 tablespoon Champagne vinegar or white wine vinegar, and 1 tablespoon lemon juice. Beat mixture with an electric mixer on medium speed until combined. With mixer running, slowly add 1 cup extra-virgin olive oil or canola oil (this should take 2 to 3 minutes). Stir in 2 teaspoons finely chopped shallot and 2 teaspoons snipped oregano. Season to taste with freshly cracked pepper, salt, and bottled hot pepper sauce. Cover and refrigerate up to 3 days. Makes about 1¼ cups.