| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Grains | Main dish, Salads, Seafood, Fruits | 4 | Servings | |
INGREDIENTS
| 1 | 8-oz. pkg. frozen shrimp- | |
| And/or crab-flavored salad | ||
| Style fish (surimi*) | ||
| 1 | 8-oz. pkg. Fresh or frozen | |
| Peeled, cooked shrimp | ||
| 1/3 | c | Coctail sauce |
| 1 | md | Avocado, halved, seeded, |
| Peeled, and chopped | ||
| Lettuce leaves | ||
| 1/2 | Of a small honeydew melon, | |
| Peeled, and sliced | ||
| 1/2 | Of a small cantaloupe, | |
| Seeded | ||
| 1 | Orange, peeled and sliced | |
| Crosswise | ||
| 12 | Strawberries, halved | |
| 1/2 | ts | Poppy seed |
INSTRUCTIONS
THAW FISH AND SHRIMP, if frozen; set aside. For dressing, stir together salad dressing and cocktail sauce. If necessary, stir in a little water to make of pouring consistency. Cover and chill till serving time. IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the dressing. ARRANGE LETTUCE LEAVES on 4-dinner plates. Spoon Seafood mixture onto lettuce. Arrange melon, orange slices, and berries around seafood. Sprinkle with poppy seed. Serve with remaining dressing. Makes 4 main-dish servings. *NOTE: You can cut 300 milligrams of sodium by using an additinal 8 oz fresh or frozen shrimp instead of the surimi. Nutritional facts per serving: 308 cal., 10 g total fat (1 g sat fat), 108 mg chol. 851 mg sodium, 39 g carbo., 5 g fiber, 19 g pro. Daily Value: 53% vit. A, 171% vit. C, 10% calcium, 18% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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