From Mama’s Kitchen – Garden Medley Salad

We just got another 3 inches of snow <sigh> so I seriously doubt Spring will ever arrive here.  But, just in case it does, here’s a shrimp salad that might fit in nicely.

Probably from a supermarket meat department in the 1970s.

Garden Medley Salad

1 pound fresh or frozen peeled and deveined shrimp
1 can (17 oz.) young tender sweet peas, drained
1 can (8.5 oz.) diagonal-cut green beans, drained
1 jar (2.5 oz) whole mushrooms, drained
1 jar (2 oz.) sliced pimento, drained
1 cup chopped celery
1/3 cup chopped onion
1/2 cup chopped green pepper

Dressing
1/4 cup salad oil
1/2 cup cider vinegar
1/2 cup sugar
1 1/2 teaspoon salt
1 1/2 teaspoon celery seed

Prepare shrimp according to package directions, drain and cool under cold running water.  Drain thoroughly.  Gently combine  peas, beans, mushrooms, pimento, celery, onion and green pepper in a medium-sized bowl.  Carefully stir in shrimp.  Combine all dressing ingredients and gently toss with vegetable/shrimp mixture to coat evenly.  Cover and chill 4 to 6 hours.  Drain and server in a lettuce-lined bowl. 
Makes 6 to 8 servers.

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