Seafood Salad
Cook and refrigerate the seafood up to one day in advance. Prepare the dressing, slice the fennel, tear the lettuce, and refrigerate separately. Assemble just before serving.
Recipe by Cooking Light August 2006
Cook and refrigerate the seafood up to one day in advance. Prepare the dressing, slice the fennel, tear the lettuce, and refrigerate separately. Assemble just before serving.