Seafood Coctail Salad Recipe

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Seafood Coctail Salad Ingredients

1 8-oz. pkg. frozen shrimp-
1 and/or crab-flavored salad
1 style fish (surimi*)
1 8-oz. pkg. fresh or frozen
1 peeled, cooked shrimp
1/3 cup coctail sauce
1 medium avocado, halved, seeded,
1 peeled, and chopped
1 lettuce leaves
1/2 of a small honeydew melon,
1 peeled, and sliced
1/2 of a small cantaloupe,
1 seeded
1 orange, peeled and sliced
1 crosswise
12 strawberries, halved
1/2 tsp poppy seed

A Recipe for
Seafood Coctail Salad

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This is a recipe for Seafood Coctail Salad from the recipe cookbook of Recipes-to-go (Meal)

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Seafood Coctail Salad

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
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Seafood Coctail Salad Directions

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

Serves: 4

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Seafood Coctail Salad Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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