This is such a refreshing salad. It is a full meal deal . For lunch or dinner you just need to serve with a crunchy roll and you’ve got a winner!
| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 1 head iceberg lettuce you will not use all of it
- 1 cup small cooked salad shrimp or flaked cooked crab
- 1/2 cup green onion sliced
- 1/2 cup celery chopped
- 2 eggs hard cooked and sliced
- 2 tablespoons capers optional
- pickled asparagus spears for garnish ( optional)
- 2 medium tomatoes
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons bottled chili shauce or cocktail sauce
- lemon wedges for garnish
Ingredients
Dressing
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Instructions
- Mix seafood, onion, celery and capers. Toss with a small amount of chopped lettuce.
- Add dressing and toss.
- Hold tomato on cutting board, stem side down. Cut into quarters and then into eighths. Do not cut all the way through the stem. Let the sections open out like flower petals.
- Build the salad. Start with a shallow bowl or salad plate. Place a nice large lettuce leaf flat on plate. Top with the tomato "flower". Fill tomato with mixed salad, letting some slide out between the petals. Garnish with sliced egg, lemon wedges and asparagus on the side.
- Stir together until smooth.
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