SEAFOOD SALAD

1 package (10 ounces) frozen cooked shrimp, thawed
1/2 pound scallops, cooked and drained
1 medium green pepper, cut into 1/4-inch strips
8 ounces mushrooms, sliced
1 lemon, cut into wedges
1 medium onion, sliced and separated into rings
2/3 cup tarragon vinegar
1/2 cup vegetable oil
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon dried tarragon leaves
1 bay leaf
1 small head lettuce, tom into pieces
1 teaspoon snipped parsley
Salt
Coarsely ground pepper

Mix shrimp, scallops, green pepper, mushrooms, lemon and onion in rectangular baking dish, 13x9x2 inches. Mix vinegar, oil, sugar, 1 teaspoon salt, the tarragon and bay leaf; pour over shrimp mixture. Cover and refrigerate 8 hours, spooning marinade onto shrimp mixture occasionally. Remove bay leaf. Add lettuce and parsley to shrimp mixture. Toss salad and season with salt and pepper.
7 servings.