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Serve as a salad on a bed of watercress or use as a sandwich filling.

Caribbean Fiesta Salad

Salad:

1 pound small shrimp, cooked and cleaned
1 (6-ounce) can crab meat, drained and flaked
3 cups shredded romaine lettuce
2 cups chopped fresh spinach
1 cup chopped fresh arugula
1 cup cherry tomatoes, sliced
1/2 cup sliced sweet yellow pepper
1/2 cup sliced sweet red pepper
6 to 8 fresh mushrooms, thinly sliced

Dressing:
1 (12-ounce) jar peppercorn salad dressing
1/2 cup sour cream
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 dash hot pepper sauce

1. In a large bowl, combine all salad ingredients well. Set aside.
2. In small bowl, whisk dressing ingredients together until smooth.
3. Pour dressing over salad. Toss to coat evenly. Serve immediately.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.