Prawn and Artichoke Vinaigrette

• 2-3 lbs. Freshwater prawns, shelled and cooked
• 2 (14 oz.) cans artichoke hearts, drained
• 1 (3 � oz.) jar capers
• 1 tablespoon celery seeds
• 2 bay leaves
• 2 small red onions, sliced thinly into rings
• 2 lemons, sliced
• 24 oz. bottle Italian dressing
• � cup white vinegar
• 1 tablespoon prepared horseradish

Bring 8 cups of water and 3 teaspoons of slat to a boil. Add shelled prawn. Cook 4 minutes. Test for doneness. Do not overcook. Layer prawns, artichokes, capers, celery seeds, bay leaves, onion and lemon slices in a large container. Mix dressing, vinegar and horseradish then pour over prawn mixture. Seal and leave to marinate for 12-24 hours in refrigerator. Drain prawn mixture and serve on salad greens. Yield 8-12 servings.