CAPE COD SALAD (Angela Lansbury's)
1 lb. shelled baby shrimp
1 lb. large shrimp
1 lb. crab meat
1 small bunch green onions cut very fine
2 ribs celery minced fine
4-6 radishes, sliced fine
1/2 c. diced sweet pickle
3 hard cooked, shelled eggs, crumbled
1 pint salad dressing (Miracle Whip)
1/2 c. finely sieved cottage cheese
2 T. lemon juice
2 T. sugar
Clean and devein all of the cooked, chilled shrimp. Pick the cartilage out from the crab and discard. Dice the crab quite small. Combine with the shrimp and set aside. Combine next 5 ingredients and toss lightly with seafood. Combine last 4 ingredients and coat the seafood. Spoon over torn iceberg lettuce surrounded by wedges of ripe tomato. Serve well refrigerated. Garnish top of each serving in well-chopped pine nuts and crumbled bleu cheese if desired.
Sea Food Salad recipe is published in our May, 2003 Menu Minder.