Caribbean Goulash
3/4 lb. raw scallops
1 basket cherry tomatoes
1 medium pkg. frozen, precooked small shrimp, thawed & drained
One 6 ounce can of pitted ripe olives, drained
One 6 ounce can of water chestnuts, drained
1/2 head of cauliflower
2 tablespoons of margarine or butter
Dressing:2 cups of mayonnaise
1/2 cup of well drained, prepared horseradish
2 teaspoons of dry mustard
2 teaspoons of lemon juice
1/2 teaspoon of salt
1/2 teaspoon of MSG (opt.) |
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Sauté 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. Variation: Also great without the scallops. |
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