Chilled duck salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cold roast duck; cut in chunks |
| 3 | Green onions; chopped | |
| ½ | Green pepper; chopped | |
| ½ | pounds | Fresh mushrooms; sliced |
| ¼ | cup | Sliced stuffed green olives |
| 1 | can | (14-oz) artichoke hearts; drained and chopped |
| 4 | tablespoons | Red wine vinegar |
| 7 | tablespoons | Olive oil |
| 1 | Clove garlic; mashed | |
| ½ | teaspoon | Dry mustard |
| Salt to taste | ||
| Pepper to taste | ||
| Pimiento strips for garnish | ||
Directions
DRESSING
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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