Pineapple Seabreeze Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- tomato soup French dressing, Shortcut
- 2 cans pineapple chunks, drained, (14 oz / 400 g each)
- 2 cups iceberg lettuce, shredded
- Romaine leaves, crisp, as needed
- 2 cups cooked shrimp, peeled, deveined, tails removed, Shortcut
- 2 cups grapefruit, segments, cut into bite size pieces
- 1 cucumber, peeled and sliced
Instructions
- Prepare the dressing and place in the fridge to chill. Drain the drain the pineapple and prep the other ingredients, then place all ingredients, and the salad bowl, in the fridge to chill for 1-2 hours.
- When ready to assemble, remove all ingredients from the fridge. Line the bottom of the salad bowl with shredded iceberg lettuce.
- Put the shredded romaine leaves around the edge of the bowl.
- Arrange the pineapple, grapefruit, shrimp, and cucumber on top of the greens.
- Serve with the chilled tomato soup French dressing for guests to use as desired. Enjoy.
Notes
Shortcut: Tomato Soup French Dressing.
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