Recipe - Carribean Goulash

Three fourths pound Raw scallops
1 Basket cherry tomatoes
1 md Pkg. frozen; precooked small
shrimp
1 cn (6 oz.) pitted ripe olives
drained
1 cn (6 oz.) water chestnuts;
drained
One half Head cauliflower
2 tablespoon Margarine or butter

DRESSING
2 cup Mayonnaise
One half cup Prepared horseradish; well
drained
2 teaspoon Dry mustard
2 teaspoon Lemon juice
One half teaspoon Salt
One half teaspoon MSG; (opt.)

Saute scallops in a small amount of butter or margarine until done. Drain
on paper towels and refrigerate to chill. Cut water chestnuts in half, cut
cauliflower into bite size pieces and combine with chilled scallops,
tomatoes, shrimp, olives, water chestnuts; set aside. Combine all
ingredients for dressing and pour over the salad. Mix lightly but well
enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE:
This is also good without the scallops.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by sooz kirkland@gj.net on Mar 19, 1998