A Different Kind of Shrimp Salad

In a large salad bowl empty the contents of

• 19oz. can chick peas
• 12oz. can asparagus spears (1" pieces)
• 10oz. can sliced mushrooms,
• 12oz. can black olives (sliced)
• 4oz. can cocktail shrimp
• 3 med. tomatoes 3/4" cubes
• 3-4 chopped green onions

Dressing:

• 1/4 cup olive oil
• 2 tbls wine vinegar
• 1 tsp lemon juice
• 1 tsp basil
• 1 tsp salt
• ground pepper (to taste)

Toss gently. It is a good idea to put the asparagus in at the end, as they are very fragile. I have found that this recipe has served me well over the years. I have also served it with the shrimp on the side, for those of us who have a few fussy eaters.

Submitted Mon, 8 Jan 2001 by: maryse_lafrance@hotmail.com