Orange & seafood salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sour cream |
| 3 | tablespoons | Lemon juice |
| ½ | cup | Oil |
| 1½ | tablespoon | Lemon juice |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Dill seed |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Minced onion |
| 3 | cups | Diced oranges |
| 3 | cups | Cooked seafood*, cut into bite size pieces |
| 1 | Head lettuce, shredded | |
Directions
*shrimp, lobster, crabmeat, tuna fish, or fillet of sole or any mixture of above.
To make dressing, combine sour cream, lemon juice, oil, horseradish, salt, mustard, dissl, pepper, and onion in bowl; blend well.
Refrigerate for several hours. Combine oranges and seafood. Cover with enough dressing to coat well. Serve on bed of shredded lettuce.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94