12 ounces shrimp, small cooked
1 cup sliced pitted black olive
1-1/2 cups mushroom, quartered
1/2 cup pine nuts
1/4 cup red bell pepper, diced
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 tablespoon fresh parsley
3/4 cup oil
3 tablespoons green onion, chopped
Serving Size : 4
In a bowl, combine shrimp, olives, mushrooms, pine nuts and red bell peppers. In cuisinart, combine vinegar, mustard, salt, and parsley; with machine running, slowly add oil. Stir in onions. Pour over shrimp mix and refrigerate overnight. Drain with slotted spoon and serve over lettuce.