Rusty Pelican Salad With Honey Dressing Recipe

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Rusty Pelican Salad with Honey Dressing

Lynnda Cloutier


This is sort of like a seafood cobb salad, or more likely, a shrimp louie with Honey dressing. Source: unknown

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iceberg lettuce
romaine lettuce
6 cups finely sliced fresh mushrooms
2 tomatoes, cut into wedges
2 hard boiled eggs, finely chopped
1 lb. small shrimp, shelled and deveined
1 bay leaf
pinch of salt
juice of 1/2 lemon
honey dressing, recipe follows

Directions Step-By-Step

Cut assorted salad greens into 1 inch pieces to measure a total of 6 cups. Place in large bowl and chill.
In large pan, poach shrimp for 2 to 3 minutes in boiling water seasoned with 1 bay leaf, a pinch of salt and the juice of 1/2 lemon. Remove from heat, run cold water over, drain and set aside in refrigerator.
To serve, mix the salad greens, shrimp, mushrooms, tomatoes and eggs. Toss with dressing and serve.
Honey Dressing:
1 1/4 cups mayonnaise
1/2 cup vegetable oil
1/4 cup honey
1/4 cup prepared mustard
1/4 cup finely chopped onion
1 tsp. finely chopped fresh parsley
Juice of 1/2 lemon
Pinch of salt
Pinch of accent

Prepare dressing by combining the mayonnaise, oil, honey, mustard, onion, parsley, lemon juice, salt and Accent. The dressing may be kept in a glass jar, refrigerated for up to 7 days.

About this Recipe

Course/Dish: Other Salads