Florida Seacoast Salad
|Lemon gelatin||3 Ounce (1 package, Jell O)|
|Garlic salt||1⁄2 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Diced cooked shrimp||1 Cup (16 tbs)|
|Artichoke hearts||9 Ounce (1 package, Birds Eye)|
|Garlic salad dressing||1 Cup (16 tbs) (prepared, Good Seasons)|
|Grapefruit||1 , sectioned|
|Orange||1 , sectioned|
|Avocado||1 Large, peeled and diced|
|Cheddar cheese strip||1 Cup (16 tbs) (thin)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Salad greens||3 Quart (lettuce, romaine, escarole, Chinese cabbage, watercress)|
Dissolve gelatin, salt, and garlic salt in boiling water.
Add cold water, vinegar and pepper.
Chill until thickened.
Pour into 8x4 inch loaf pan.
Arrange small groups of diced shrimp 1 inch apart.
Chill until firm about 3 hours.
Cut in 1 inch squares.
Meanwhile, cook artichokes as directed on the package.
Drain; then cut each in half.
Add salad dressing.
Combine remaining ingredients in large salad bowl; chill.
Just before serving add marinated artichokes.
Toss together lightly.
Arrange gelatin squares on top.