CONTEST SALAD: Land & Seafood Salad

LAND AND SEAFOOD SALAD
An original recipe by BumbleBeeBoogie

1 large head Curly Endive, chopped into bite-size pieces
1 sweet onion, peeled, quartered, and cut into thin slices
3 ribs celery, thinly sliced
3 large eggs, hard-boiled, shelled and chopped
1 small can sliced black olives, drained
1/2 pound fresh white button mushrooms, thinly sliced
1/2 pound small bay shrimp
1/2 pound cooked chicken, diced
1/2 cup canned baby corn ears, drained
1/2 cup water-packed tuna fish, drained
1/2 cup baked ham, diced
1/2 cup raw walnut halves
20 croutons

VINEGARETTE DRESSING:

1/2 cup grape seed oil
1/2 cup white wine vinegar
1/2 cup walnut oil
1 tablespoon Dijon Mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flat Italian parsley, minced

To make the dressing: whisk the mustard, salt, pepper, vinegar and oils in a bowl.

Toss the greens and other ingredients in a salad bowl with the vinaigrette and sprinkle with the minced parsley. Garnish with the croutons.