Ingredients
- 3 cups tender lettuce leaves
- washed
- and patted dry
- torn into 1 inch pieces
- 34 lb medium shrimp
- cooked
- 12 lb green beans
- blanched and cut into 1 inch lengths
- 1 cup seeded and diced ripe tomatoes (1/2 inch dice)
- 14 cup pitted black olives
- halved crosswise
- 1 small squash or 1 small zucchini
- quartered lengthwise
- seeded and cut into 1/2 inch pieces
- 2 tablespoons chopped flat leaf parsley
- salt & freshly ground black pepper
- to taste
- 14 cup vinaigrette dressing
- your favorite
- 1 hard-boiled egg
- quartered for garnish
Instructions
- Place the lettuce in a large bowl.
- Add the shrimp, green beans, tomatoes, olives, squash and parsley.
- Shortly before serving, season with salt and pepper,then drizzle the salad lightly with the vinaigrette.
- Divide equally between 2 dinner plates and place 2 egg quarters on each salad.
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