Title: Seafood Coctail Salad
Categories: Entree Salad Shrimp Melon Strawberry
Yield: 4 Servings

1		8-oz. pkg. frozen shrimp-
		And/or crab-flavored salad
		Style fish (surimi*)
1		8-oz. pkg. Fresh or frozen
		Peeled, cooked shrimp
1/3	c	Coctail sauce
1	md	Avocado, halved, seeded,
		Peeled, and chopped
		Lettuce leaves
1/2		Of a small honeydew melon,
		Peeled, and sliced
1/2		Of a small cantaloupe,
		Seeded
1		Orange, peeled and sliced
		Crosswise
12		Strawberries, halved
1/2	ts	Poppy seed

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 till serving time.

IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the 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.

Makes 4 main-dish servings.

*NOTE: You can cut 300 milligrams of sodium by using an additinal 8 oz fresh or frozen shrimp instead of the surimi.

Nutritional facts per serving: 308 cal., 10 g total fat (1 g sat fat), 108 mg chol. 851 mg sodium, 39 g carbo., 5 g fiber, 19 g pro. Daily Value: 53% vit. A, 171% vit. C, 10% calcium, 18% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

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