Seafood chop salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head romaine lettuce wash and tear |
| ⅓ | cup | Salad dressing; your choice |
| 1 | pounds | Total |
| Shrimp | ||
| Crab meat | ||
| Lobster meat | ||
| Smoked salmon | ||
| Trout | ||
| Choose 3-4 of the following: | ||
| 2 | Eggs; sliced | |
| 1 | can | Black olives; sliced |
| 8 | Mushrooms; sliced | |
| 1 | medium | Tomato; core, dice |
| 2 | Green onions; thinly sliced | |
| ¼ | cup | Walnuts; chopped |
Directions
Recipe by: Simply Seafood Preparation Time: 0:30 Stack the lettuce leave, a few at a time, and slice crosswise very thin. Put them in a large bowl and toss with enough dressing to lightly coat. Divide the lettuce among individual large plates or shallow bowls. Equally portion the seafood and garnished among the salads, arranging them in a wagon-wheel pattern.
Simply Seafood magazine, Vol. 4 No. 4 FALL 1994