| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | American | Cancer, Salad, Shellfish | 2 | Servings |
INGREDIENTS
| 1/2 | c | Lobster meat, cooked |
| Shredded | ||
| 2 | c | Curly endive, finger |
| Shredded | ||
| 1/4 | c | Red bell pepper |
| Julienned | ||
| 8 | oz | Corn kernels |
| DRESSING | ||
| 2 | T | Walnut oil |
| 1 | T | Sherry vinegar |
| 1 | t | Shallots, finely minced |
| 4 | Crackers |
INSTRUCTIONS
A little lobster can go a long way in a salad made with curly endive, julienned red pepper, and freshly steamed corn kernels. A mellow walnut vinaigrette made by whisking together two tablespoons walnut oil, one tablespoon sherry vinegar and one teaspoon finely minced shallots will complete the shellfish's rich taste. Posted to MC-Recipe Digest V1 #147 Date: Thu, 11 Jul 1996 11:24:02 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : American Institute for Cancer Research's Good Food
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