·6 cups finely sliced fresh mushrooms
·2 tomatoes, cut into wedges
·2 hard boiled eggs, finely chopped
·1 lb. small shrimp, shelled and deveined
·1 bay leaf
·pinch of salt
·juice of 1/2 lemon
·honey dressing, recipe follows
How to Make Rusty Pelican Salad with Honey Dressing
- Cut assorted salad greens into 1 inch pieces to measure a total of 6 cups. Place in large bowl and chill.
- In large pan, poach shrimp for 2 to 3 minutes in boiling water seasoned with 1 bay leaf, a pinch of salt and the juice of 1/2 lemon. Remove from heat, run cold water over, drain and set aside in refrigerator.
- To serve, mix the salad greens, shrimp, mushrooms, tomatoes and eggs. Toss with dressing and serve.
- Honey Dressing:
1 1/4 cups mayonnaise
1/2 cup vegetable oil
1/4 cup honey
1/4 cup prepared mustard
1/4 cup finely chopped onion
1 tsp. finely chopped fresh parsley
Juice of 1/2 lemon
Pinch of salt
Pinch of accent
Prepare dressing by combining the mayonnaise, oil, honey, mustard, onion, parsley, lemon juice, salt and Accent. The dressing may be kept in a glass jar, refrigerated for up to 7 days.