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Caribbean Goulash (Salad or Hors d'oeuvre) Recipe
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Ingredients
3/4 pound uncooked small scallops or 2 pkgs frozen pre-cooked breaded scallops, thawed
1 basket cherry or grape tomatoes
1 package frozen, precooked small shrimp, thawed and drained (10 ounce pkg)
1 can pitted small olives
1 can water chestnuts, drained and cut inch half
1/2 a head of medium cauliflower, cut into florets
2 cups any mayo
1/2 cup grated horseradish
1/2 teaspoon Salt
2 teaspoons dry mustard
2 teaspoons lemon juice
Directions
Saut uncooked scallops in small amount of butter, drain and chill. Combine fish and vegetables. Combine dressing and add to seafood mixture. Chill until cold. Serves 8-12.
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