Gold Coast Salad Recipe

The Hale Groves Team


Lettuce Leaves
1 lb shrimp, cooked, peeled and deveined
Hale Groves oranges, peeled, sliced
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


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.

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