A Different Kind of Shrimp Salad

In a large salad bowl empty the contents of
  • 19oz. can chick peas
  • 12oz. can asparagus spears (1" pieces)
  • 10oz. can sliced mushrooms,
  • 12oz. can black olives (sliced)
  • 4oz. can cocktail shrimp
  • 3 med. tomatoes 3/4" cubes
  • 3-4 chopped green onions


  • 1/4 cup olive oil
  • 2 tbls wine vinegar
  • 1 tsp lemon juice
  • 1 tsp basil
  • 1 tsp salt
  • ground pepper (to taste)

Toss gently. It is a good idea to put the asparagus in at the end, as they are very fragile. I have found that this recipe has served me well over the years. I have also served it with the shrimp on the side, for those of us who have a few fussy eaters.

Submitted Mon, 8 Jan 2001 by: maryse_lafrance@hotmail.com

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