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Seafood Salad Recipe

From Diana Rattray,
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Seafood salad with asparagus and shrimp.

INGREDIENTS:

  • 1 pound asparagus, trimmed, or use frozen asparagus (10 oz package)
  • Lettuce
  • 1 cup (about 6 to 8 ounces) cooked shrimps, halved lengthwise, or crabmeat
  • 2 hard-cooked eggs, halved
  • About 12 cherry tomatoes, halved (1 cup)
  • 1 small cucumber, peeled and sliced
  • Russian Dressing (below)

PREPARATION:

Directions for seafood salad
Cook asparagus just tender; drain and cool. Line platter with lettuce. Place shrimp or crab in the center of the platter and arrange eggs, tomatoes, cucumber and asparagus around seafood. Serve topped with Russian Dressing (below) or your favorite dressing. Makes 4 servings.

Russian Dressing

  • 1 cup mayonnaise
  • 1/4 cup chili sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon grated onion
Stir all ingredients together until well blended. Makes about 1-1/4 cups.

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