8 oz Pkg frozen shrimp and/or
- crab-flavored salad
- style fish (surimi*)
8 oz Pkg fresh or frozen
- peeled, cooked shrimp
1/3 c Cocktail sauce
1 md Avocado; halved, seeded,
- peeled, and chopped
Lettuce leaves
1/2 sm Honeydew melon;
- peeled and sliced
1/2 sm Cantaloupe; seeded
1 Orange; peeled and
- sliced crosswise
12 Strawberries; halved
1/2 ts Poppy seeds
Thaw fish and shrimp, if frozen; set aside.
For dressing, stir together salad dressing and cocktail sauce. If
necessary, stir in a little water to make of pouring consistency.
Cover and chill until serving time.
In a medium mixing bowl, toss together shrimp and/or fish, avocado,
and 3 tb dressing.
Arrange lettuce leaves on 4-dinner plates. Spoon Seafood mixture
onto lettuce. Arrange melon, orange slices, and berries around
seafood. Sprinkle with poppy seed. Serve with remaining dressing.
Yield: 4 Servings
Note:
You can cut 300 mg sodium by using an additinal 8 oz fresh or
frozen shrimp instead of the surimi.
Per serving: 308 cal, 10 g total fat (1 g sat fat), 108 mg chol.
851 mg sodium, 39 g carbs, 5 g fiber, 19 g pro.
