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Categories:
water carrot broccoli florets black olives mushrooms tomatoes hearts wine vinegar Parmesan cheese salt lemon juice wet mustard pepper olive oil oregano shrimp water parsley sprigs
Viewed: 45 - Published at: 8 years agoIngredients
- 1 qt. water, salted
- 1 c. carrot, cut in 1-inch slices
- 1 1/2 c. broccoli florets
- 3/4 c. black olives, pitted
- 1 (4 oz.) jar whole mushrooms
- 12 cherry tomatoes
- 1 (10 oz.) can artichoke hearts, cut in pieces
- 3 Tbsp. wine vinegar
- 2 Tbsp. Parmesan cheese
- 1/2 tsp. salt
- 1/4 c. lemon juice
- 3 tsp. wet mustard
- 1/4 tsp. pepper
- 2/3 c. olive oil
- 1/4 tsp. oregano
- 1 lb. shrimp, deveined
- 1 c. water
- fresh parsley sprigs
Method
- Bring 1 quart salted
- water
- to
- boil.
- Add carrots and broccoli; boil for 2 to
- 3 minutes.
- Remove and cool completely. In large bowl,
- combine
- broccoli, olives, carrots, mushrooms, tomatoes
- and artichoke
- hearts.
- In
- mixing
- jar
- add vinegar, Parmesan cheese,
- salt, lemon juice, mustard, pepper, oil and oregano.
- Shake
- well
- and
- pour over vegetables; toss gently. Cover and refrigerate overnight, stirring occasionally.
