Carribean Goulash

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1 6-oz can olives; pitted, ripe
3/4 lb scallops; Raw
1/2 ts Salt
2 c Mayonnaise
1 6-oz can water chestnuts
1/2 Head cauliflower
2 tb Margarine or butter
2 ts Lemon juice
1/2 c horseradish; Prepared
1 Basket cherry tomatoes
2 ts Dry mustard
1/2 ts MSG; (opt.)
1 md pkg frozen precooked shrimp; small

Original recipe makes 4



Saute scallops in a small amount of butter or margarine until done. Drain on paper towels and refrigerate to chill. Cut water chestnuts in half, cut cauliflower into bite size pieces and combine with chilled scallops, tomatoes, shrimp, olives, water chestnuts; set aside. Combine all ingredients for dressing and pour over the salad. Mix lightly but well enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE: This is also good without the scallops. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 19, 1998

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