Name: Prawn Salad
Ingredients: 2 lb Medium king prawns; peeled with tails attached (it doesn't say; but I assume the prawns are supposed to be already cooked); Lemon dressing (see below); 1 Red banana capsicum (or 1/2 red capsicum) (a capsicum is a pepper); 1 md Sized carrot; 2 Stalks celery (choose tender sticks from near the centre); 1 Tub alfalfa (looks like alfalfa sprouts in the picture); Baby lettuce leaves; washed and crisped; 2 Firm ripe avocados; 1 lg Mango -or-; 1/2 (papaya); peeled and cut into thick slices; Parsley; chopped; 1 Lemon; 1 Clove garlic; 1/2 ts Mixed french or german mustard; 3 tb Oil; Salt and freshly ground black pepper

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CATEGORY	CUISINE	TAG	YIELD
	Australian	Salad	8	Servings

INGREDIENTS

2	lb	Medium king prawns; peeled with tails attached (it doesn't say; but I assume the prawns are supposed to be already cooked)
		Lemon dressing (see below)
1		Red banana capsicum (or 1/2 red capsicum) (a capsicum is a pepper)
1	md	Sized carrot
2		Stalks celery (choose tender sticks from near the centre)
1		Tub alfalfa (looks like alfalfa sprouts in the picture)
		Baby lettuce leaves; washed and crisped
2		Firm ripe avocados
1	lg	Mango -or-
1/2		(papaya); peeled and cut into thick slices
		Parsley; chopped
1		Lemon
1		Clove garlic
1/2	ts	Mixed french or german mustard
3	tb	Oil
		Salt and freshly ground black pepper

INSTRUCTIONS

LEMON DRESSING
Called my father-in-law (in Sydney) on Christmas Day and told him what we
had had for dinner. "That's very Australian!" he exclaimed.  "That was the
whole point," I replied. :-) Anyhow, here's the menu with recipes and
comments (all recipes were taken from the Australian cookbook Manda gave
me): Prawn salad(*), Standing rib roast, Yorkshire pudding(*), Roast
potatoes and butternut squash, Stir fried broccoli and snow peas,
Pavlova(*). (ones marked * are in this cookbook).
Place the peeled prawns in a powl and pour over the lemon dressing. Cover
and refrigerate for 1 hour.
Cut the capsicum, carot and celery into fine shreds, then place into a bowl
of iced water. Before serving, drain the vegetables and the prawns (but
reserve dressing). Peel and slice the avocado and arrange with the fruit,
crispy vegetables and lettuce on a large platter or individual plates.
Drizzle over the lemon dressing and sprinkle with parsley. Accompany with
wholegrain bread.
Lemon Dressing: Remove a couple of paper then strips of lemon peel with a
potato peeler or sharp knife. Cut into fine strips. Crush the garlic and
put into a bowl, stir in the mustar, then add 1 tablespoon lemon juice and
the oil. Add a pinch of salt and pepper, mix well, and add the lemon peel.
This salad was a lot of work and I was the only one who seemed to
appreciate it. Kids didn't like the lemon dressing so I had to pull out the
bottled dressing from the fridge (sigh).
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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