Recipe(tried): Marina Bay Salad with Mango Chutney Dressing and Tio Pepe's Coconut Bread

Hello Manyhats,

This is the only one I have in my recipe collection. Apparantly, I must not make too many seafood salads. This though, is a yummy recipe and I will share it with you and TKL. It is my favorite salad using shrimp. It goes very well with coconut bread which I will also include.

Enjoy and let me know how you like it if you ever make it.

Happy Cooking,

Gina

Marina Bay Salad with Mango Chutney Dressing
2 main servings

6 cups torn pieces of mixed greens
6 oz. small shrimp, cooked, peeled and deveined
1 (11 oz.) can mandarin oranges, chilled and drained
1 cup toasted coconut*
1 cup seasoned croutons
Mango Chutney Dressing

Arrange greens on plate. Top with shrimp, oranges, coconut and croutons. Serve with Mango Chutney Dressing on the side.

* Toasted coconut, spread on skillet and over med. heat stirring, toast til nicely browned.

Mango Chutney Dressing
Makes 2 1/2 cups

1 cup mayo
1/2 cup papaya or mango chutney**
1/2 cup cider vinegar
2 tsp. lemon juice
1 tbsp. horseradish
1 tsp. worcestershire
1 tsp. A-1 Steak Sauce
1/4 tsp. tabasco
1 tsp. sugar
1 tsp. white pepper
salt to taste
1 cup oil

In a food processor, combine all ingred. except oil. Slowly pour in oil while processing. Refrigerate til ready to use.

**Use Major Grey's Mango Chutney

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TIO PEPE'S COCONUT BREAD

4 sticks (2 cups) butter, softened
4 cups sugar
8 eggs
8 tsp. coconut extract
4 cups sour cream
1 (1 lb.) bag shredded coconut
8 cups flour
4 tsp. baking soda
4 tsp. baking powder

Cream butter and sugar together. Beat in eggs and extract, then sour cream. Add coconut. Set aside.

Stir together flour, baking soda and baking powder and beat into the batter. Divide batter into 4 greased loaf pans.

Bake at 350 degrees F for 45 minutes.