On one of the family's trips to Hawaii, Moo had a room with a small kitchen. And she had access to all the wonderful fruit and seafood. This recipe was the result. A Hawaiian palate pleaser.
1 head lettuce, torn to bite-size pieces
1 bunch watercress, stems removed
1 pound cooked shrimp, lobster, crabmeat (any one or all)
1 papaya, peeled, halved, seeds removed
1 can hearts of palm
Dressing
1/4 cup olive oil
1/4 cup pineapple juice
2 T white vinegar
2 T ketchup
salt and pepper to taste
Select a very fresh, flavorful lettuce, mound seafood in center. Slice papaya and arrange in a pinwheel around the seafood. slice palm heart and arrange around seafood. Decorate center with a few watercress leaves.
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