Coconut Crab Salad
|Cooked artichoke hearts||4|
|Iceberg lettuce head||1⁄2 , shredded|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Crab meat||1 Pound (2 Cups)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dry white table wine||2 Tablespoon|
|Lemon juice||3 Tablespoon|
Peel grapefruit and lift segments out of membrane into salad bowl (reserve a few for garnish).
Peel avocado, and slice (set aside a few slices and sprinkle with lemon juice).
Add to bowl.
Slice 2 artichoke hearts into bowl (save 2 for garnish).
Add shredded lettuce, coconut, and crab meat.
Mix together dressing of mayonnaise, white wine, lemon juice, salt, and pepper.
Pour about half over ingredients in salad bowl.
Heap salad into 6 lettuce-lined bowls; garnish with remaining grapefruit sections, avocado slices, and artichoke slices.
Pass salad dressing.