Braden Family Cookbook
Often seen names
#54 rotelle dried pasta
21-25 shrimp, peeled, de veined and Chinese style cooked/”cold” poached
red bell peppers chopped coarsely
green bell peppers chopped coarsely
˝ # of drained marinated artichoke hearts (substitute 3 9-oz packages
frozen cooked according to instructions)- - - cut artichokes into quarters
oz. Coarsely grated or crumbled feta cheese (for topping when salad is
cup coarsely chopped fresh cilantro
basket cherry tomatoes
red bell pepper cut into rings
green bell pepper cut into rings
small red onion cut into rings
˝ cup good olive oil
cup red wine vinegar
black pepper to taste
big cloves garlic minced
fresh basil leaves
pasta according to instructions so it is still a little al dente.
Rinse with fresh water and toss with a little olive oil to keep it from
sticking to itself. Cook shrimp. Cool shrimp.
dressing ingredients in bender and blend well.
Toss all except the feta cheese and the garnish.
Chill well. Put garnish and
cheese on top.