Side Pannel
Carribean Goulash
Ingredients List
- 3/4 lb Raw scallops
- 1 Basket cherry tomatoes
- 1 md Pkg. frozen; precooked small
- -shrimp
- 1 cn (6 oz.) pitted ripe olives
- -drained
- 1 cn (6 oz.) water chestnuts;
- -drained
- 1/2 Head cauliflower
- 2 tb Margarine or butter
Directions
DRESSING
2 c Mayonnaise
1/2 c Prepared horseradish; well
-drained
2 ts Dry mustard
2 ts Lemon juice
1/2 ts Salt
1/2 ts MSG; (opt.)
Saute scallops in a small amount of butter or margarine until done. Drain
on paper towels and refrigerate to chill. Cut water chestnuts in half, cut
cauliflower into bite size pieces and combine with chilled scallops,
tomatoes, shrimp, olives, water chestnuts; set aside. Combine all
ingredients for dressing and pour over the salad. Mix lightly but well
enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE:
This is also good without the scallops.
busted by sooz
2 c Mayonnaise
1/2 c Prepared horseradish; well
-drained
2 ts Dry mustard
2 ts Lemon juice
1/2 ts Salt
1/2 ts MSG; (opt.)
Saute scallops in a small amount of butter or margarine until done. Drain
on paper towels and refrigerate to chill. Cut water chestnuts in half, cut
cauliflower into bite size pieces and combine with chilled scallops,
tomatoes, shrimp, olives, water chestnuts; set aside. Combine all
ingredients for dressing and pour over the salad. Mix lightly but well
enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE:
This is also good without the scallops.
busted by sooz
Tweet