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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  All Recipes

| 1. To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use. | 2. To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated. | 3. Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dressing				-	-	-	-
orange juice concentrate	3/4	cup	thawed	69.0975	15.8177	1.1205	0.11199999999999999
white wine vinegar	1/4	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt pepper	to taste			-	-	-	-
salad				-	-	-	-
lobster	1	cup	cubed cooked	-	-	-	-
salad shrimp	1	package	cooked thawed	-	-	-	-
lump crabmeat	2	cans	drained	-	-	-	-
salad green	2	bags	mixed	-	-	-	-
grapefruit	1		peeled sectioned	106.24	26.8256	2.0916	0.332
kiwi	2		peeled sliced	-	-	-	-
pineapple	1		peeled cored cut	82.5	21.648000000000003	0.8909999999999999	0.198
tomato	2		cut	80.4198	17.3796	3.9316	0.8936

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.