A traditional salad on a smorgasbord.  Nice for summer luncheons or barbecues. No mayonnaise to give you food poisoning if left out too long.

Ingredients:

• 1# shrimp – (I used bay shrimp)
• 2 ½ c sliced fresh mushrooms
• 2 medium tomatoes, quartered
• 1 cup peas, cooked (I used frozen, defrosted)
• 2 tablespoons oil
• 2 teaspoons vinegar
• ½ teaspoon salt
• 1/4 teaspoon dill
• 2 eggs, hard cooked, cut in wedges

Directions:

1. Arrange shrimp, mushrooms, tomatoes and cold peas in salad bowl.
2. Combine oil, vinegar, salt, dill,
3. Pour over salad mixture.
4. Garnish with egg wedges.

Serves:  4

Source:   The Swedish relatives.