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rusty pelican salad with honey dressing

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(1 rating)

Ingredients For rusty pelican salad with honey dressing

  • iceberg lettuce
  • romaine lettuce
  • escarole
  • chickory
  • watercress
  • 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

How To Make rusty pelican salad with honey dressing

  • 1
    Cut assorted salad greens into 1 inch pieces to measure a total of 6 cups. Place in large bowl and chill.
  • 2
    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.
  • 3
    To serve, mix the salad greens, shrimp, mushrooms, tomatoes and eggs. Toss with dressing and serve.
  • 4
    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.

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