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 dressing on the side.
Enjoy by yourself or with your loved ones.
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