Romaine With Bass
|Cooked sea bass/Cod / shark||12 Ounce, chilled|
|Torn romaine||7 Cup (112 tbs)|
|Jicama||5 Ounce, peeled and cut into 2 inch julienne sticks|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Light raisins||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
Break or cut the fish into large chunks and set the fish aside.
In a large salad bowl combine the romaine, jicama or water chestnuts, about two-thirds of the nuts, and raisins.
For dressing, in a screw-top jar combine salad oil, sherry, vinegar, sugar, garlic salt, dry mustard, and pepper.
Cover and shake well.
Pour dressing over romaine mixture.
Toss lightly to coat.
Add the fish, then toss lightly again.
Sprinkle with the remaining nuts.