Crisp Shrimp Salad
|Small cooked shrimp||1 Pound|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Thinly sliced celery||1 Cup (16 tbs)|
|Finely chopped carrot||1 Cup (16 tbs)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced|
|Wine vinegar dressing||1⁄2 Cup (8 tbs)|
|Cherry tomato halves||4|
Combine shrimp, mushrooms, celery, carrot, onion, and water chestnuts.
Prepare dressing, pour over top, and mix well.
Cover and refrigerate for at least 2 hours or as long as overnight (stir well several times).