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Seafood Salad

Francois.Marin's picture
Ingredients
  Shrimps 1⁄2 Pound (Cooked or uncooked)
  Water 2 Tablespoon (Optional)
  Lemon juice 1 Teaspoon (Optional)
  Mussels 1 Can (10 oz)
  Boston lettuce head/Escarole 1 Small
  Vinaigrette dressing 1 Cup (16 tbs)
  Crabmeat 8 Ounce (1 can blackfin crab meat)
  Canned tuna 7 1⁄2 Ounce, drained and coarsely
  Salt and pepper To Taste
Directions

Any combination of seafood, or shrimps only, may be used.
Method If shrimps are raw, place them in a baking dish, add water and lemon juice, cover and bake in a moderately low oven (325°F) for 15 minutes or until cooked.
Cool shrimps in the liquid.
Open can and rinse mussels if pre- served in brine.
Wash lettuce or escarole and tear in pieces.
Make vinaigrette dressing and season highly.
Drain shrimps; combine with remaining fish in a bowl.
Mix with dressing to coat mixture well.
To serve, pile in glasses on a bed of let- tuce.

Things You Will Need
4 stemmed glasses

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Servings: 
4

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