Seafood Tossed Salad

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1979

For the dressing:
1/4 cup rice vinegar
Juice of one lemon or lime
2 tablespoons dijon mustard
1 clove garlic, minced
1/2 teaspoon fennel seeds
1 teaspoon grated fresh gingerroot
Freshly ground pepper to taste

For the salad:
1 pound cooked or canned seafood of your choice, cut in 1/2-1″ pieces
2 ripe tomatos, chopped, or one box grape tomatoes
4 green onions, sliced (white part)
1 6-ounce jar marinated artichoke hearts, drained
2 romaine lettuce hearts or other lettuce of your choice, torn into pieces (about 6 cups)

Combine the dressing ingredients. Toss the salad ingredients in a bowl with the dressing and serve.

4-6 servings