INGREDIENTS:

Condiments such as Toasted Coconut, toasted slivered almonds, chopped green onions, raisins and Peach Chutney
Curried Dressing, see below
1 head lettuce
4 stalks celery, chopped
4 green onions, chopped
1/2 lb. cooked med. shrimp
1/2 lb. cooked crabmeat

CURRIED DRESSING:

2 tbsp. Peach Chutney or any other chutney
1 c. mayonnaise
2 tbsp. tarragon vinegar
1/2 c. raisins
2 tbsp. vegetable oil
2 tsp. curry powder
3 to 4 tbsp. half and half or whipping cream

DIRECTIONS:

Prepare condiments; set aside. To toast nuts, place on a baking sheet and bake in a 350 degree F. (175 degree F.) oven 10 to 15 minutes, stirring constantly until lightly browned. Toasted nuts may be stored in freezer. Prepare Curried Dressing; set aside.

Tear lettuce into bite-size pieces and place in a salad bowl. Add celery and green onions. Stir in shrimp and crabmeat, reserving some pieces for garnish. Toss with Curried Dressing. Garnish with reserved seafood. Serve condiments in separate bowls. Makes 6 to 8 servings.

Curried Dressing: Mix all ingredients in a blender or food processor fitted with the metal blade. Taste for seasoning. The curry flavor should just bite or its flavor will be lost in the salad. May be made up to 2 days ahead and refrigerated.

Variation: Substitute 1 pound boneless cooked chicken for the seafood.

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