Honolulu Seafood Salad Recipe

• 1 (6 ounce.) pkg. med. noodles
• 1 med. avocado, halved, seeded and peeled
• Lemon juice
• 1 (15 1/2 ounce.) can pineapple chunks, liquid removed
• 1 (7 ounce.) can crab meat, liquid removed, flaked and cartilage removed
• 1 (4 1/2 ounce.) can shrimp, rinsed and liquid removed
• 1/2 c. salad dressing or possibly mayonnaise
• 1/4 c. dairy lowfat sour cream
• 3 tbsp. sliced green onion
• 2 tbsp. chili sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon dry mustard
• Dash bottled warm pepper sauce
• Lettuce leaves
• 1/4 c. broken pecans

1. Cook noodles according to package directions.
2. Immediately drain in a colander.
3. Rinse with cool water; drain.
4. Slice avocado crosswise; brush with lemon juice to prevent darkening.
5. In a mixing bowl combine the cooked noodles, avocado slices, pineapple chunks, crab meat and shrimp.
6. For dressing, stir together salad dressing or possibly mayonnaise, lowfat sour cream, sliced green onion, chili sauce, Worcestershire sauce, dry mustard and bottled warm pepper sauce.
7. Spoon dressing over the seafood mix; toss gently to coat.
8. Cover and refrigeratein the refrigerator for at least 2 hrs.
9. Serve on individual lettuce-lined plates.
10. Sprinkle each serving with broken pecans.
11. Makes 4 main dish servings.

noodles, avocado, lemon juice, pineapple, crab meat, shrimp, salad dressing, dairy lowfat sour cream, green onion, chili sauce, worcestershire sauce, dry mustard, pepper sauce, pecans

Taken from cookeatshare.com/recipes/honolulu-seafood-salad-52228 (may not work)