Title: Curried Seafood Salad
Categories: None
Yield: 1 Servings

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

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

Date: Sun, 15 Dec 1996 09:16:01 -0700