West Coast Luncheon Salad
1 cup fresh mushrooms, sliced
1 cup cooked shrimp
¾ tsp tarragon leaves, crushed
1-teaspoon garlic powder
1/5 cup Italian or herb dressing
1 head loose leaf lettuce
3 ripe avocados
1-basket cherry tomatoes
Combine mushrooms, shrimp, tarragon, garlic, and dressing.
Chill for
1 hour.
Arrange lettuce leaves on individual salad plates.
Peel,
halve, and pit avocados.
Place a half-avocado on each plate, and fill
with salad mixture.
Garnish with cherry tomatoes.
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