Seafood Choice Salad - cooking recipe

Ingredients

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

Preparation

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).
Mix vinegar, oil, sugar, 1 teaspoon salt, tarragon and bay leaf; pour on shrimp mixture.
Cover; refrigerate 8 hours, occasionally spooning marinade onto shrimp mixture.
Drain shrimp, reserving marinade. Stir parsley into marinade.
Serve shrimp with lettuce and reserved marinade (in a separate bowl).
Your guests can make and toss their own salads, then season them with salt and pepper.
Makes 6 to 8 servings.