Seafood Salad Recipe
Ingredients
| Vinaigrette dressing | 1 Can (10 oz), drained, flaked (and coarsely 4 stemmed glasses mussels small head of boston lettuce or escarole 12 cup salt and pepper 8 oz backfin cra) |
Nutrition Facts
Serving size
Calories 212 Calories from Fat 188
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 611.8 mg25.5%
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A Vitamin C
Calcium Iron
*Based on a 2000 Calorie diet
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.
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.
Chef
