Mimi's Cookbook

Seafood Salad With Cataloupe

Ingredients

Instructions

Salad

  • 1 lb. crabmeat
  • 1 lb. shrimp, cooked
  • 1 c. celery, diced
  • 6 green onion, chopped
  • 1 red pepper, finely diced
  • 2 small cantaloupes, cubed
  • 1 honeydew, cubed
  • 1 bunch red, leaf or boston lettuce
  • 2 limes, quartered

Dressing

  • 1/4 c. honey
  • 1/4 c. cider vinegar
  • 2 tbls. mustard
  • 3 tbls. poppy seeds
  • 1/2 small white onion, finely grated
  • 1 tsp. salt
  • 3/4 c. vegetable oil
Dressing: Combine all ingredients, except oil, in glass jar with lid and blend well. Slowly add oil and shake vigorously. Chill. (Can be made 3 days ahead). Serves 6. Substitute cubed chicken breast if desired.

Salad: Combine all ingredients, except lettuce and limes, in a large bowl. Cover and refrigerate until ready to serve. (Can be made early in day). At time of serving, pour enough dressing over salad mixture to coat thoroughly. Mound salad mixture on lettuce lined platter.

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