Orange & seafood salad

Yield: 4 servings

Measure 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

*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

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