Morro Bay Salad
|Hard boiled eggs||4 , refrigerated|
|Small cooked shrimp||1 Pound|
|Cooked crabmeat||1 Pound, cleaned|
|Lobster tail||1 , cooked and chilled|
|Iceberg lettuce head||1|
|Italian dressing||24 Ounce (Good Seasons)|
|Spanish onions||1 Medium (White Variety)|
Note: Use fresh or fresh frozen fish.
Prepare Italian dressing as directed on the package.
Set aside or refrigerate.
Rinse shrimp and crab in cold water.
Remove lobster meat from shell and flake.
Add lobster to other fish.
Shred 1/2 of lettuce head.
Toss with fish.
Toss with other ingredients.
Add salad dressing and mix well.
Arrange lettuce leaves on plates and serve salad over lettuce.
Garnish with eggs, quartered.