1 8-oz. pkg. frozen shrimp- And/or crab-flavored salad Style fish (surimi*) 1 8-oz. pkg. Fresh or frozen Peeled, cooked shrimp 1/3 c Coctail sauce 1 md Avocado, halved, seeded, Peeled, and chopped Lettuce leaves 1/2 Of a small honeydew melon, Peeled, and sliced 1/2 Of a small cantaloupe, Seeded 1 Orange, peeled and sliced Crosswise 12 Strawberries, halved 1/2 ts Poppy seed THAW FISH AND SHRIMP, if frozen; set aside. For dressing, stir together salad dressing and cocktail sauce. If necessary, stir in a little water to make of pouring consistency. Cover and chill till serving time. IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the dressing. ARRANGE LETTUCE LEAVES on 4-dinner plates. Spoon Seafood mixture onto lettuce. Arrange melon, orange slices, and berries around seafood. Sprinkle with poppy seed. Serve with remaining dressing. Makes 4 main-dish servings. *NOTE: You can cut 300 milligrams of sodium by using an additinal 8 oz fresh or frozen shrimp instead of the surimi. Nutritional facts per serving: 308 cal., 10 g total fat (1 g sat fat), 108 mg chol. 851 mg sodium, 39 g carbo., 5 g fiber, 19 g pro. Daily Value: 53% vit. A, 171% vit. C, 10% calcium, 18% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek
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