Golden gate salad bowl
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cottage cheese |
| ¼ | cup | Dairy sour cream |
| 1 | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Salt |
| Milk | ||
| 2 | cups | Torn iceberg lettuce |
| 1 | cup | Torn romaine |
| ½ | cup | Thinly sliced celery |
| ¼ | cup | Sliced green onions |
| ½ | pounds | Cooked lobster, shrimp, crabmeat or tuna |
| ¾ | cup | Halved cherry tomatoes |
| 1 | Grapefruit, sectioned | |
| 1 | Avocado, sliced | |
| 5 | Pitted ripe olives, sliced | |
| ¼ | cup | Fresh lemon juice |
Directions
CREAM DRESSING
SALAD
To prepare dressing: Beat cottage cheese in a small mixing bowl until fairly smooth. Add sour cream, lemon peel and salt. Add milk to thin, if desired. Cover and chill. (Will make 1-¼ cups.) To prepare salad: Toss lettuce, romaine, celery and onions in a large salad bowl. Arrange lobster, tomatoes, grapefruit, avocado and olives on greens. Sprinkle lemon juice over all; cover and chill.
Just before serving, toss dressing with salad.
The Birmingham News Wednesday, June 1st, 1994 Submitted By JEFF PRUETT On 06-20-95