Seafood Choice Salad

• 1 (12 oz.) pkg. frozen cooked shrimp, thawed
• 1/2 lb. scallops, cooked and drained
• 1 medium green pepper, cut into 1/4-inch strips
• 1/2 lb. mushrooms, sliced
• 1 medium lemon, cut into wedges
• 1 tsp. snipped parsley
• 1 small head lettuce, torn into bite size pieces
• 1 tsp. salt
• 1 tsp. sugar
• 1/2 c. vegetable oil
• 2/3 c. tarragon vinegar
• 1 bay leaf, crumbled
• 1/8 tsp. dried tarragon leaves
• salt and coarsely ground pepper

1. Mix shrimp, scallops, green pepper, mushrooms, lemon and onion in a baking dish (13 1/2 x 8 3/4 x 1 3/4 inches).
2. Mix vinegar, oil, sugar, 1 teaspoon salt, tarragon and bay leaf; pour on shrimp mixture.
3. Cover; refrigerate 8 hours, occasionally spooning marinade onto shrimp mixture.
4. Drain shrimp, reserving marinade. Stir parsley into marinade.
5. Serve shrimp with lettuce and reserved marinade (in a separate bowl).
6. Your guests can make and toss their own salads, then season them with salt and pepper.
7. Makes 6 to 8 servings.

frozen cooked shrimp, green pepper, mushrooms, lemon, parsley, head lettuce, salt, sugar, vegetable oil, tarragon vinegar, bay leaf, tarragon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455394 (may not work)