Summer Seafood Salad

• 1 (20 ounce) can pineapple slices, drained (reserve juice for another purpose)
• 1 head iceberg lettuce (or lettuce of your choice)
• 3 eggs, hard-cooked, peeled and sliced
• 1 cup crabmeat (or 7 ounce can tuna, drained) or 1 cup shrimp, cooked (or 7 ounce can tuna, drained)
• 12 cup buttermilk
• 12 cup mayonnaise
• 1 teaspoon lemon juice (fresh is best)
• 12 teaspoon salt
• 12 teaspoon dried dill
• 14 cup green onion, minced
• 14 cup radish, shredded
• 14 cup cucumber, peeled and grated

1. Line five chilled salad plates with large lettuce leaves.
2. Julienne remaining lettuce to equal 1 1/2 quarts and divide equally among plates.
3. Top each plate with 2 pineapple slices, eggs and seafood.
4. Drizzle the dressing over the top.

pineapple, eggs, crabmeat, buttermilk, mayonnaise, lemon juice, salt, dill, green onion, radish, cucumber

Taken from www.food.com/recipe/summer-seafood-salad-384104 (may not work)