A gigantic version of the salad was introduced to the public on Aug. 19, 1975, at the Plaza shopping center in Lake Forest, New Orleans proper. The salad was created for the city by the H.J. Heinz Co., as part of a salad promotion for different cities using indigenous ingredients. This inexpensive and tasty salad recipe has become a New Orleans institution!

2/3 cup salad oil

1/3 cup Heinz wine vinegar

2 tablespoons chopped parsley

1 clove garlic, minced

1/2 teaspoon caraway seeds

1/2 teaspoon salt

1/2 pound fresh mushrooms, sliced

6 cups torn salad greens, chilled

1/2 pound cooked shrimp

1 cup Creole tomato chunks

1/2 cup chopped onion

1. Combine first six ingredients in jar.

2. Cover; shake vigorously.

3. Add mushrooms; chill to blend flavors.

4. Shake again before tossing with salad greens, shrimp, tomatoes and onion.

Recipe courtesy of Judy Walker and the New Orleans Times-Picayune published 1/1/09.

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