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 GRAPEFRUIT CRAB SALAD Lettuce leaves 6 cups torn mixed salad greens 3 Florida Grapefruit, peeled 2 medium tomatoes, cut into wedges 2 6-ounce cans crabmeat, drained, flaked, and cartilage removed 1 small green sweet pepper, sliced into rings 1/4 cup mayonnaise 1/4 cup plain yogurt 1 hard-cooked egg white-chopped 1 tablespoon catsup Few drops bottled hot pepper sauce Line 4 individual plates with lettuce leaves/top with torn greens/ Section grapefruit over a bowl to catch juice,and set juice aside/ Remove seeds from section/Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens/ For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce/Top each salad with some of the dressing mixture. ROCK SHRIMP SALAD 2 pounds rock shrimp 1 can (16 ounces) cut green beans,drained 1/2 head cauliflower, sliced 1 cup diagonally sliced celery 1/2 cup chopped onion 1/2 cup chopped green pepper 2 tablespoons chopped pimiento Marinade (see below) Salad Greens Step One: To peel rock shrimp, insert one tip of kitchen shears into sand vein and cut along the back of the shrimp. Remove shell and rinse to remove sand vein. Step Two: To cook rock shrimp, drop into boiling water, and cook for 45 seconds to one minute, or until rock shrimp are no longer translucent in the center. Drain. Step Three: Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens. Yield: 6 servings. Marinade 1/2 cup vinegar 1/4 cup oil 1 tablespoon sugar 1/2 teaspoon celery seed 1/4 teaspoon salt 1/8 teaspoon pepper Combine all ingredients and mix thoroughly. Yield: 2/3 cup |