West Coast Salad (Vastkustsallad)

Recipe Ingredients

1		Boiled lobster or crab*
3/4 lb	340g / 11oz	Fresh shrimp - boiled and cleaned
1/2 cup	118ml	Fresh mushrooms - (1/2 to 2/3)
1/2 cup	118ml	Frozen peas
1/2 lb	227g / 8oz	Canned asparagus spears
2		Tomatoes
1/4 lb	113g / 4oz	Wedge iceberg lettuce
		Dressing
2 tablespoons	30ml	Vinegar
1/4 teaspoon	1.3ml	Pepper
1/2		Garlic - pressed (1/2 to 1)
4 tablespoons	60ml	Vegetable oil
2 tablespoons	30ml	Water

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 boiled lobster or crab*

3/4 pound fresh shrimp -- boiled and cleaned

1/2 cup fresh mushrooms -- (1/2 to 2/3)

1/2 cup frozen peas

1/2 pound canned asparagus spears

2 tomatoes

1/4 pound wedge iceberg lettuce

***DRESSING***

2 tablespoons vinegar

1/4 teaspoon pepper

1/2 clove garlic -- pressed (1/2 to 1)

4 tablespoons vegetable oil

2 tablespoons water

Thaw shellfish, if frozen. Drain, if canned. Split the lobster or crab in two, and remove meat from shellfish. Cut in good bite-sized pieces. Ê

Mix the ingredients for the dressing and let the mixture draw awhile. Wash, clean, and slice the mushrooms. Thaw the peas. Drain the can of asparagus. Slice the tomatoes in wedges.

Shred the lettuce and spread out on a serving plate. Arrange the different salad components prettily in sections on the lettuce, or mix together in a large salad bowl. Ê

Pour dressing on salad and chill before serving. Serve toast and butter with the salad.

Source:
Taste of Home, June/July, 1997

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