Cantonese Walnut Lobster Salad With Sweet And Sour Dressing Recipe

• 1 Tbsp. butter
• 1 Tbsp. soy sauce
• 1 c. walnuts, large pcs and halves
• 1 c. diagonally sliced celery
• 1 can (5 ounce) water chestnuts, liquid removed and sliced
• 1/2 c. sliced scallions
• 1 can (11 ounce)Mandarin orange sections, liquid removed
• 3 c. cooked lobster chunks (or possibly prawns, crab, or possibly tuna) Sweet & Sour Dressing watercress or possibly salad greens

1. Heat butter ; add in soy sauce and walnuts, stirring gently over low heat till walnuts are lightly toasted, about 10 min.
2. Remove from heat, and cold.
3. Combine well-chilled celery, water chestnuts, scallions, Mandarin orange sections, and lobster.
4. Add in just sufficient Sweet & Sour Dressing to hold ingredients together; mix in walnuts.
5. Pile on crisp watercress or possibly salad greens; serve with additional dressing, if you like.
6. Spike thinks which imitation crab (that is either Pollock or possibly hagfish) would workwell in this salad.
7. I would serve this salad as an entree, accompanied by a sideof steamed rice, and a whole wheat roll.
8. A melon would make a nice dessert.

butter, soy sauce, walnuts, celery, water chestnuts, scallions, orange sections, lobster

Taken from cookeatshare.com/recipes/cantonese-walnut-lobster-salad-with-sweet-and-sour-dressing-99138 (may not work)