Summer Salad

• 2 1/2 lb. Christopher Bay frozen cooked popcorn shrimp
• 2 1/2 lb. Poorman's frozen crabmeat (artificial)
• 32 oz. block Colby Jack Cheddar cheese
• 3 lb. Dole Classic Blend salad in a bag
• 12 oz. bottle seafood cocktail sauce
• 32 oz. Kraft salad dressing or mayonnaise (fat-free)
• 1 box Ritz crackers
• Mrs. Dash lemon pepper
• 1 lemon
• olives, green onions, bell pepper and celery, chopped (add to taste)

1. Start with equal amounts of crab and shrimp; base the size of the salad you want on that.
2. Defrost crab and shrimp in microwave; rinse and drain.
3. Put into bowl with juice of 1 lemon.
4. Let sit for 10 minutes.
5. Pour off liquid.
6. Stir.
7. Add your choice of the following:
8. shredded cheese, olives, green onions, bell pepper and celery.
9. Stir in enough mayonnaise to coat ingredients (enough to make them stick).
10. Sprinkle with lemon pepper.
11. Chill 30 minutes.

christopher bay frozen cooked popcorn shrimp, cheddar cheese, salad, bottle seafood cocktail sauce, salad dressing, crackers, lemon pepper, lemon, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=643977 (may not work)