Save to your scrapbook
Thai-Spiced Salad with Seafood
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For real convenience this dish uses a frozen seafood mixture that is cooked from frozen. The dressing can be made 2 or 3 days ahead and stored in a screw-top jar in the refrigerator, and the salad comes washed and ready to use. Arrange the salad on individual plates and place on the table just before the guests sit down.
Short cuts: The Waitrose Thai, Oriental or Indian Selections in the chilled cabinet offer a choice of alternative starters that will add a touch of eastern magic. Try the Oriental Selection with a Blue Dragon Sweet Chilli dipping sauce or serve the Indian Selection with a sauce made by whizzing together mango chutney, mayonnaise and yogurt.
Sushi from Special Order Service could also be served as an alternative starter.
This recipe was first published in December 1999.