LOBSTER SALAD

By sharon_rm2010

adding more lettuce allows you to stretch the lobster in this salad. Increase dressing if needed.

Ingredients

• SALAD:
• 2 cups cut up cooked lobster meat (or 2 x 5 oz., 2 x 142g cans, drained, broken up)
• 1 cup sliced celery
• 2 hard-boiled eggs, chopped
• 4-6 lettuce leaves (whole or shredded)
• 1 1/2 cups alfalfa sprouts
• DRESSING:
• 1/2 cup salad dressing
• 2 tbsp milk
• 1 tbsp ketchup
• 1 tsp lemon juice, fresh or bottled
• salt, sprinkle
• pepper, sprinkle
• onion powder, just a pinch
• 4-6 lemon wedges

Preparation

Step 1

Salad: Toss first 4 ingredients together in bowl.

Arrange lettuce on 4 to 6 salad plates. divide alfalfa sprouts over lettuce. Arrange equal portions of lobster mixture over top of each.

DRESSING:
Mix first 7 ingredients in small bowl. Spoon over salad. Serve with lemon wedges