Curried Seafood Salad Recipe - Cooking Index
Curried Seafood Salad Recipe - Cooking Index
| Condiments such as: toasted coconut toasted almonds chopped green onions raisins peach chutney | ||
| 1 | Lettuce | |
| 4 | Celery - chopped | |
| 4 | Green onions - chopped | |
| 1/2 lb | 227g / 8oz | Cooked medium shrimp |
| 1/2 lb | 227g / 8oz | Cooked crabmeat |
Prepare condiments; set aside.
To toast nuts, place on a baking sheet and bake in a 350F (175C) oven 10 to 15 minutes, stirring occasionally until lightly browned
Toasted nuts may be stored in freezer. Toast the coconut using the same directions as for the toasted nuts. Prepare Curried Dressing; set aside. Tear lettuce into bite-size pieces and place in a salad bowl.
Add celery and green onions. Stir in shrimp and crabmeat, reserving some pieces for garnish. Just before serving, toss with Curried dressing. Garnish with reserved seafood.
Serve condiments in separate bowls.
Variation: Substitute 1 pound boneless cooked chicken for the seafood.
Source:
Marlene Sorosky's Cookery For Entertaining
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