1 (10 ounce) package frozen chopped spinach, thawed and drained
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
2 cups Italian-style salad dressing
1/4 cup white wine vinegar
1/4 cup whole shrimp, peeled and deveined
1 cup chopped fresh parsley
2 bay leaves
salt and pepper to taste
In a medium bowl combine spinach, onion, mushrooms and tomatoes. Mix well and season with vinegar. Place shrimp, parsley, bay leaves and salt and pepper over a large bowl in a large bowl. Mix thoroughly to coat.
Nate's Picky Eater Revised 2.0
After 1ry Chef Don recommended this, that's what I did. I followed the recipe exactly, and served it on toasted rolls (used fried Savings covered goods) the first time as a side to our homemade Haricot Laurel soup. The results were outstanding, and dare I say it, it's almost like a cincasiac soup. {My momiscat recipe} I did modify it slightly for my taste:
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