June 20, 2003, Newsletter Issue #131: Summer Salads 3

Tip of the Week

Lobster Salad

2 Tbsp fresh lemon juice
1/2 cup mayonnaise
12 ounces cooked lobster, cut in bite sized pieces
1/4 cup cucumber, diced
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
salt and pepper to taste
dash of hot pepper sauce

Combine the lemon juice and the mayonnaise. Gently toss with remaining ingredients. Chill. Serve on salad greens.

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