Caribbean Goulash (Salad or Hors d'oeuvre) Recipe

  • 3/4 pound uncooked small scallops or 2 pkgs frozen pre-cooked breaded scallops, thawed
  • 1 basket cherry or grape tomatoes
  • 1 package frozen, precooked small shrimp, thawed and drained (10 ounce pkg)
  • 1 can pitted small olives
  • 1 can water chestnuts, drained and cut inch half
  • 1/2 a head of medium cauliflower, cut into florets
  • 2 cups any mayo
  • 1/2 cup grated horseradish
  • 1/2 teaspoon Salt
  • 2 teaspoons dry mustard
  • 2 teaspoons lemon juice
Saut uncooked scallops in small amount of butter, drain and chill. Combine fish and vegetables. Combine dressing and add to seafood mixture. Chill until cold. Serves 8-12.
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