Serves 6 - 8
2 c. cooked flaked white fish (about 1/2 lb.)
1 c. tiny cooked bay shrimp (about 1/3 lb.)
1 can crabmeat
3 tangerines OR sm. oranges, peeled,
seeded & cut in bite-sized pieces
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1 c. cooked rice
1/2 c. toasted coconut (optional)
Curry dressing

Mix all ingredients except coconut and dressing together. Add curry dressing and toss lightly. Chill until serving time. Serve salad on crisp greens. Top with toasted coconut, if desired.

Makes 6-8 servings
2 c. cooked flaked white fish (about 1/2 lb.)
1 c. tiny cooked bay shrimp (about 1/3 lb.)
1 can crabmeat
3 tangerines OR sm. oranges, peeled, seeded & cut in bite-sized pieces
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1 c. cooked rice
1/2 c. toasted coconut (optional)
Curry dressing

Mix all ingredients except coconut and dressing together. Add curry dressing and toss lightly. Chill until serving time. Serve salad on crisp greens. Top with toasted coconut, if desired.