
submitted by Dawn Gowery | INGREDIENTS: 6 to 12 large cooked shrimp (depending on how many you are feeding) 1 head romaine lettuce (green or red) 1 cup julienne sliced red cabbage 1/2 cup sweet Vidalia onions 1 yellow pepper sliced1 head leaf lettuce (bronze for color) 2 quartered heirloom tomatoes6 yellow Nasturtium flowers and leaves HOW TO PREPARE: Toss in large salad bowl. Arrange flowers on top for decoration and a peppery taste treat. Ad your favorite salad … [Read more...]





