PRAWN AND CRABMEAT SALAD WITH HONEYDEW & CANTALOUPE
1 lb. fresh crabmeat, picked over and cleaned
1 lb. Prawn tails, cooked.
1 cup celery, diced
6 green onions, chopped
1 red pepper, finely diced
1 large cantaloupe, seeded and cubed
1 medium honeydew, seeded and cubed
1 tbsp. fresh dill, minced (or 1 tsp. Dried)
1 bunch red or green leaf lettuce
2 limes, quartered
¼ cup honey
¼ cup cider vinegar
2 tbsps. Dijon or coarse grained mustard
3 tbsps. Poppy seeds
½ small white onion, finely grated
Salt and pepper to taste.
½-3/4 cup olive oil
Combine all ingredients, except oil, in bowl or jar and blend well. Slowly add oil and stir or shake until blended thoroughly. Chill.
Combine all ingredients except for lettuce and limes, in a large bowl. Cover and refrigerate until ready to serve. (This can be prepared early in the day). At time of serving, drizzle enough dressing over to coat thoroughly. Line platter with lettuce leaves and mound salad mixture on top. Garnish with lime quarters.
This luxurious salad is the perfect choice for an elegant luncheon or special dinner party. Let’s hope its’ Summertime connotations will bring some sunshine!