Seafood Tossed Salad
For the dressing:
1/4 cup rice vinegar
Juice of one lemon or lime
2 tablespoons dijon mustard
1 clove garlic, minced
1/2 teaspoon fennel seeds
1 teaspoon grated fresh gingerroot
Freshly ground pepper to taste
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For the salad:
1 pound cooked or canned seafood of your choice, cut in 1/2-1" pieces
2 ripe tomatoes, chopped, or one box grape tomatoes
4 green onions, sliced (white part)
1 6-ounce jar marinated artichoke hearts, drained
2 romaine lettuce hearts or other lettuce of your choice, torn into
pieces (about 6 cups)
Combine the dressing ingredients. Toss the salad ingredients in a bowl
with the dressing and serve.
4-6 servings
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Another Great Group of *~ Beth ~*
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