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Categories:
noodles avocado lemon juice pineapple crab meat shrimp salad dressing dairy lowfat sour cream green onion chili sauce Worcestershire sauce dry mustard pepper sauce pecans
Viewed: 86 - Published at: 2 years agoIngredients
- 1 (6 ounce.) pkg. med. noodles
- 1 med. avocado, halved, seeded and peeled
- Lemon juice
- 1 (15 1/2 ounce.) can pineapple chunks, liquid removed
- 1 (7 ounce.) can crab meat, liquid removed, flaked and cartilage removed
- 1 (4 1/2 ounce.) can shrimp, rinsed and liquid removed
- 1/2 c. salad dressing or possibly mayonnaise
- 1/4 c. dairy lowfat sour cream
- 3 tbsp. sliced green onion
- 2 tbsp. chili sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- Dash bottled warm pepper sauce
- Lettuce leaves
- 1/4 c. broken pecans
Method
- Cook noodles according to package directions.
- Immediately drain in a colander.
- Rinse with cool water; drain.
- Slice avocado crosswise; brush with lemon juice to prevent darkening.
- In a mixing bowl combine the cooked noodles, avocado slices, pineapple chunks, crab meat and shrimp.
- For dressing, stir together salad dressing or possibly mayonnaise, lowfat sour cream, sliced green onion, chili sauce, Worcestershire sauce, dry mustard and bottled warm pepper sauce.
- Spoon dressing over the seafood mix; toss gently to coat.
- Cover and refrigeratein the refrigerator for at least 2 hrs.
- Serve on individual lettuce-lined plates.
- Sprinkle each serving with broken pecans.
- Makes 4 main dish servings.
