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Seafood Salad Recipe
|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|
Calories 462 Calories from Fat 223
% Daily Value*
Total Fat 25 g39.2%
Saturated Fat 3.3 g16.5%
Trans Fat 0 g
Cholesterol 171.3 mg
Sodium 1449.3 mg60.4%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.45 g1.8%
Sugars 1.4 g
Protein 46 g92.2%
Vitamin A 32.1% Vitamin C 35.1%
Calcium 13% Iron 30.1%
*Based on a 2000 Calorie diet
Things You Will Need4 stemmed glasses
Method If shrimps are raw, place them in a baking dish, add water and lemon juice, cover and bake in a moderately low oven (325Â°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.