Rusty Pelican Salad with Honey Dressing

Rusty Pelican Salad With Honey Dressing

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Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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

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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About Rusty Pelican Salad with Honey Dressing

Course/Dish: Other Salads

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