Chinese Lobster Salad

Chinese Lobster Salad mixes sweet and sour, soft and crunchy, for a delightful luncheon salad.

Lobster Salad Recipe

1 Tbsp olive oil
1 Tbsp soy sauce
1 cup walnuts
1 cup celery, sliced diagonally
1/2 cup green onions, sliced
1 can (5 oz) water chestnuts, drained and sliced
1 can (11 oz) Mandarin orange, drained
3 cups cooked lobster
Sweet and Sour Salad Dressing (below)
Lettuce

Mix olive oil and soy sauce together in a frying pan. Add walnuts, stir over low heat until walnuts are lightly toasted. This should take about 10 minutes. Remove from heat.

Mix celery, onion, water chestnuts, orange segments, and lobster in a bowl. Add just enough salad dressing to make the ingredients stick together. You can use either a bottled asian sweet and sour type salad dressing, or use the recipe below. Stir in the walnuts. Put lettuce or mixed salad greens in bowls, and top with lobster salad. Serve additional dressing on the side.

Sweet and Sour Salad Dressing Recipe

3 eggs
1/2 cup sugar
2 Tbsp flour
2 tsp salt
Dash curry powder
1/3 cup lemon juice
1/3 cup cider vinegar
1 can (14 oz) evaporated milk
1 Tbsp olive oil

Beat eggs. Beat in sugar, flour, salt, and curry powder. Blend in lemon juice and vinegar. Warm in a saucepan, over low heat, until mixture thickens, stirring constantly. This should take about 10 minutes. Beat in milk and olive oil. Remove from heat and cool. Dressing can be stored in refrigerator. Makes about 3 cups.

Salad and dressing serves 6.