1 lb. med. shrimp, cleaned and cooked
1 basket cherry tomatoes
6 oz. whole black olives
8 oz. whole water chestnuts
6 oz. mushrooms (small) whole
1/2 bunch broccoli, cut into small pieces, bite size
1/2 head cauliflower cut in bite size pieces

DRESSING:

2 c. mayonnaise
1/2 c. horseradish, drained
2 tsp. dry mustard
2 tsp. lemon juice
1/2 tsp. salt

Mix dressing with ingredients in large salad bowl and let marinate overnight. Serve on bibb lettuce or in the salad bowl with toothpicks for hor d'oeuvres.