"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Seashell Salad and Dressing Recipe

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This recipe for Italian Seashell Salad and Dressing, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Billings
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. small seashells, cooked
1/4 lb. Provolone cheese
1/4 lb. salami
1/4 lb. sandwich pepperoni
3 pieces diced celery
1 can pitted black olives, sliced
2 diced tomatoes
1 med/lg chopped onion

Dressing:
1 tsp. oregano
1 1/2 tsp. salt
1/3 tsp. pepper
3/4 c. oil
1/2 c. vinegar
2 tsp.. sugar to take out acid

Directions:
Directions:
Mix dressing well, toss over salad. Make ahead-longer it sets-the better the flavor.

 

 

 

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