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Cathy's Kitchen Sink Shrimp Salad
2 1/2 md Onion; diced
1 Green bell pepper Blue cheese; crumbled
-- cut in 1" squares 
1 Red bell pepper 
-- cut in 1" squares 
1 lb Large shrimp; cooked 
13 Basil leaves; cut in strips 
4 Chive stalks; in 1" lengths 
Few sprigs parsley 
4 Hard-boiled eggs; sliced 
1 Sprig oregano 
-- strip the leaves and use 
4 Sprigs thyme 
-- strip the leaves and use 
6 Tomatoes; coarsely chopped 
1 sl Swiss cheese; diced 
4 Green onions; incl. tops 
-- diced 
3 Carrots; chopped 
1 Head of broccoli flowerets 
3 Stalks celery (up to 4) 
-- diced 
1 lg Yellow summer squash 
-- sliced 
1 lg Cucumber; sliced 
0.5 md Onion; diced 
3 oz Blue cheese; crumbled
Combine all; toss.
Yield: 8 to 12 servings.
From Cathy Harned.
Tried August 1989.
Posted by Cathy Harned.

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