My girls love this salad and have finally learned to make it themselves
1-sm. onion, finely chopped
3-hard cooked eggs, chopped
1-c. baby shrimp,cooked
1-c. crab meat
1/2-c. chopped celery
1-can water chestnuts, chopped
1/2-c. golden raisins or less as prefered
1/2-c. chopped macadamia, walnuts or pecans, you choose
1-c. mayo
2-c/ cooked rice, chilled
lemon mustard honey dressing
lettuce leaves I like to use either shredded iceberg or butter lettuce cups
sliced nuts as garnish
combine onions,eggs, shrimp,crab,celery,nuts,raisins, and mayonaise, I sometimes use a little more than called for, depends on how moist I want the mix to be,after mixing chill several hours. Toss rice with the dressing and set aside. To serve: Place mound of rice on your lettuce either the shredded or the cup, make a well in the rice and fill with the seafood mixture, garnish with chopped nuts.
Lemon mustard dressing
1-c. evoo
1/4-c. lemon juice
1/4 t. salt
1-t. Worcestershire sauce
1-1/2-t. Dijon
1-1/2-t. honey
white pepper if desired
combine all ingredients in blender or a jar with lid then shake or blend well. covered it will keep in refrigerator about 2 weeks
I never use all this dressing on the slald, my girls tho usually will add some to their own salads they like it more sloppy!!!!
enjoy,
kadesma
1-sm. onion, finely chopped
3-hard cooked eggs, chopped
1-c. baby shrimp,cooked
1-c. crab meat
1/2-c. chopped celery
1-can water chestnuts, chopped
1/2-c. golden raisins or less as prefered
1/2-c. chopped macadamia, walnuts or pecans, you choose
1-c. mayo
2-c/ cooked rice, chilled
lemon mustard honey dressing
lettuce leaves I like to use either shredded iceberg or butter lettuce cups
sliced nuts as garnish
combine onions,eggs, shrimp,crab,celery,nuts,raisins, and mayonaise, I sometimes use a little more than called for, depends on how moist I want the mix to be,after mixing chill several hours. Toss rice with the dressing and set aside. To serve: Place mound of rice on your lettuce either the shredded or the cup, make a well in the rice and fill with the seafood mixture, garnish with chopped nuts.
Lemon mustard dressing
1-c. evoo
1/4-c. lemon juice
1/4 t. salt
1-t. Worcestershire sauce
1-1/2-t. Dijon
1-1/2-t. honey
white pepper if desired
combine all ingredients in blender or a jar with lid then shake or blend well. covered it will keep in refrigerator about 2 weeks
I never use all this dressing on the slald, my girls tho usually will add some to their own salads they like it more sloppy!!!!
enjoy,
kadesma
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