Shrimp Salad Deauville

Course : French
Serves: 4
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2 cups shrimp -- cooked and shelled
1/2 cup walnut halves
1 medium apple -- sliced
3 large hard-boiled eggs -- halved
1 cup canned mushrooms -- drained
1 cup shredded iceberg lettuce
1 tablespoon vinegar
1 teaspoon prepared mustard
3/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons vegetable oil
1 tablespoon minced celery
1 tablespoon mayonnaise

Preparation / Directions:

In salad bowl, arrange shrimps, walnuts, apple, eggs, mushrooms, and lettuce. In mixing bowl, combine vinegar, mustard, salt, cayenne pepper, oil, celery, and mayonnaise. Mix thoroughly. Pour over salad. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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