INGREDIENTS
Lettuce Leaves
1 lb shrimp, cooked, peeled and deveined
2 Hale Groves oranges, peeled, sliced
1 Hale Groves grapefruit, peeled, sliced
2 medium tomatoes cut in wedges
1 red bell pepper, seeded, sliced
1 avocado, peeled, cut in wedges
½ cup sliced celery
½ cup pitted black olives
PREPARATION
Arrange lettuce leaves on a serving plate. Arrange remaining ingredients on lettuce. Serve with Gold Coast Salad Dressing*. YIELD: 4 servings
*Gold Coast Salad Dressing
1 cup sour cream
2 tablespoons Florida frozen concentrated orange juice, thawed, undiluted
1 tablespoon Dijon-style mustard
2 teaspoons prepared horseradish
2 green onions, finely chopped
In a small bowl, combine sour cream, orange juice concentrate, mustard, and horseradish; fold in chopped green onions. Cover. Chill about one hour.
Yield: 1/14 cups of dressing.