Seafood coctail salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8-oz. pkg. frozen shrimp- | |
| And/or crab-flavored salad | ||
| Style fish (surimi*) | ||
| 1 | 8-oz. pkg. Fresh or frozen | |
| Peeled, cooked shrimp | ||
| ⅓ | cup | Coctail sauce |
| 1 | medium | Avocado, halved, seeded, |
| Peeled, and chopped | ||
| Lettuce leaves | ||
| ½ | Of a small honeydew melon, | |
| Peeled, and sliced | ||
| ½ | Of a small cantaloupe, | |
| Seeded | ||
| 1 | Orange, peeled and sliced | |
| Crosswise | ||
| 12 | Strawberries, halved | |
| ½ | teaspoon | Poppy seed |
Directions
THAW FISH AND SHRIMP, if frozen; set aside. For dressing, stir together salad dressing and cocktail sauce. If necessary, stir in a little water to make of pouring consistency. Cover and chill till serving time.
IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the dressing.
ARRANGE LETTUCE LEAVES on 4-dinner plates. Spoon Seafood mixture onto lettuce. Arrange melon, orange slices, and berries around seafood.
Sprinkle with poppy seed. Serve with remaining dressing.
Makes 4 main-dish servings.
*NOTE: You can cut 300 milligrams of sodium by using an additinal 8 oz fresh or frozen shrimp instead of the surimi.
Nutritional facts per serving: 308 cal., 10 g total fat (1 g sat fat), 108 mg chol. 851 mg sodium, 39 g carbo., 5 g fiber, 19 g pro.
Daily Value: 53% vit. A, 171% vit. C, 10% calcium, 18% iron.
SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek