Recipe by Saveur
"The beautiful, sunny French island of St. Barth is known the world over as the gastronomic capital of the Caribbean. Here is my version of one of the tastiest and prettiest salads on the island. Bon Appetite!"
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frozen orange juice concentrate, thawed
white wine vinegar
salt and pepper to taste
cubed cooked lobster
1 (8 ounce) package
frozen fully cooked tiny salad shrimp, thawed
2 (6 ounce) cans
lump crabmeat, drained
2 (10 ounce) bags
mixed salad greens
grapefruit, peeled and sectioned
kiwis, peeled and sliced
fresh pineapple - peeled, cored and cut into 3/4 inch wedges
tomatoes, cut into wedges
Wow, am I suprised to see this! This is such a decadent, impressive, and pretty salad. Make sure you garnish the center of the plate/platter as well as the outside. Great for a special summer dinner, or a ladies luncheon or bridal shower. You can also skip the lobster to make it a little less expensive to make. Enjoy, Wendy
I made this for New Year's Eve and it was great! I steamed 2 lobster tails and bought a lg can of lump crab meat (I left out the shrimp). I left out the kiwi but added oranges and used red grapefruit. I pre-plated the salad and before serving I put the seafood on top. I had extra seafood so I plated a large platter of salad and served the extra seafood on the side. I also doubled the dressing which is very tasty. My guests ate it all up! This is an elegant, impressive and easy salad to serve only to your best friends and family!
This is something you must try!Very refreshing and lite.
* Percent Daily Values are based on a 2,000 calorie diet.
St. Barth Seafood Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 425
** Calories from Fat: 101
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