Curried Seafood Salad Recipe

• Condiments such as Toasted Coconut, toasted slivered almonds, minced green onions, raisins and Peach Chutney
• Curried Dressing, see below
• 1 head lettuce
• 4 stalks celery, minced
• 4 green onions, minced
• 1/2 pound cooked med. shrimp
• 1/2 pound cooked crabmeat

1. Prepare condiments; set aside.
2. To toast nuts, place on a baking sheet and bake in a 350 degree F. (175 degree F.) oven 10 to 15 min, stirring constantly till lightly browned.
3. Toasted nuts may be stored in freezer.
4. Prepare Curried Dressing; set aside.
5. Tear lettuce into bite-size pcs and place in a salad bowl.
6. Add in celery and green onions.
7. Stir in shrimp and crabmeat, reserving some pcs for garnish.
8. Toss with Curried Dressing.
9. Garnish with reserved seafood.
10. Serve condiments in separate bowls.
11. Makes 6 to 8 servings.
12. Curried Dressing: Mix all ingredients in a blender or possibly food processor fitted with the metal blade.
13. Taste for seasoning.
14. The curry flavor should just bite or possibly its flavor will be lost in the salad.
15. May be made up to 2 days ahead and refrigerated.
16. Variation: Substitute 1 lb.
17. boneless cooked chicken for the seafood.

condiments, dressing, head lettuce, stalks celery, green onions, shrimp, crabmeat

Taken from cookeatshare.com/recipes/curried-seafood-salad-50584 (may not work)