3 (16 oz.) cans whole green beans
2 (14 oz.) cans artichoke hearts
1 (6 oz.) can water chestnuts

Drain all of the above.

1 env. dry onion soup mix
1 (8 oz.) bottle Green Goddess dressing
1 (10 oz.) pkg. frozen cooked tiny shrimp, drained
Dry parsley, as desired

Mix dressing with onion soup mix and set aside. Dice water chestnuts and cut artichoke hearts in quarters. Add to green beans and parsley. Add dressing mixture and moisten. Fold in shrimp. Garnish with sliced hard boiled eggs and cocktail tomatoes. Keep cold. Place egg (slices or deviled) around platter.