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Ingredientes
- 3/4 lb Raw scallops
- 1 x Basket cherry tomatoes
- 1 med Pkg. frzn, precooked small shrimp
- 1 can (6 ounce.) pitted ripe olives liquid removed
- 1 can (6 ounce.) water chestnuts, liquid removed
- 1/2 head cauliflower
- 2 Tbsp. Margarine or possibly butter
- 2 c. Mayonnaise
- 1/2 c. Prepared horseradish, well liquid removed
- 2 tsp Dry mustard
- 2 tsp Lemon juice
- 1/2 tsp Salt
- 1/2 tsp MSG, (opt.)
Direcciones
- Saute/fry scallops in a small amount of butter or possibly margarine till done. Drain on paper towels and chill to chill. Cut water chestnuts in half, cut cauliflower into bite size pcs 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 sufficient to coat everything. Chill overnight or possibly at least 4 hrs.
- NOTE:This is also good without the scallops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 1403 | |
| Calories from Fat 1248 | 89% |
| Total Fat 140.49g | 176% |
| Saturated Fat 19.7g | 79% |
| Trans Fat 1.04g | |
| Cholesterol 30mg | 10% |
| Sodium 1492mg | 62% |
| Potassium 537mg | 15% |
| Total Carbs 23.73g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.85g | 2% |
| Protein 16.52g | 26% |
