| 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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