Curried Seafood Salad Recipe

1. 1

   Prepare condiments; set aside.

2. 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. 3

   Toasted nuts may be stored in freezer.

4. 4

   Prepare Curried Dressing; set aside.

5. 5

   Tear lettuce into bite-size pcs and place in a salad bowl.

6. 6

   Add in celery and green onions.

7. 7

   Stir in shrimp and crabmeat, reserving some pcs for garnish.

8. 8

   Toss with Curried Dressing.

9. 9

   Garnish with reserved seafood.

10. 10

    Serve condiments in separate bowls.

11. 11

    Curried Dressing: Mix all ingredients in a blender or possibly food processor fitted with the metal blade.

12. 12

    Taste for seasoning.

13. 13

    The curry flavor should just bite or possibly its flavor will be lost in the salad.

14. 14

    May be made up to 2 days ahead and refrigerated.

15. 15

    Variation: Substitute 1 lb.

16. 16

    boneless cooked chicken for the seafood.

* Per serving · 4 servings · Values may vary.

No additional tips available.