Free Recipe Curried Seafood Salad 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Curried Seafood Salad 2 Recipe
Condiments such as Toasted
-Coconut, Toasted slivered
-almonds, chopped green
-onions, raisins and peach
-chutney
1 Head lettuce
4 Stalks celery, chopped
4 Green onions, chopped
1/2 lb Cooked medium shrimp
1/2 lb Cooked crabmeat
Curried Seafood Salad 2 Preparation
Prepared by: Marlene Sorosky”s Cookery for entertaining Prepare condiments; set aside. To toast nuts, place on a baking sheet and bake in a 350oF (175oC) 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. Makes 6 to 8 servings. Variation: Substitute 1 pound boneless cooked chicken for the seafood. Posted to MC-Recipe Digest V1 #345 From: Iris Dunaway <idunaway@mail.dmc.ad12.k12.co.us> Date: Sun, 15 Dec 1996 09:16:01 -0700
Cooking Temperature:
Recipe Serves: 1
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