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Cantaloup and Lobster Salad https://www.metro.ca/userfiles/image/recipes/salade-cantaloup-homard-2139.jpg PT30M PT15M PT45M
Remove the meat from the lobsters and cut into 1.5 cm (1 inch) cubes. Set claws aside for garnish. Cut cantaloupe into 2 cm (3/4 inch) cubes or cut into balls with a melon baller. Place the cantaloupe in a bowl and add the celery, red pepper and tarragon. Mix. Add the lobster and mix with the cantaloupe. Season with pepper. Decoratively line individual serving bows with lettuce leaves and young salad greens. Spoon in the lobster and cantaloupe salad and cover with the yogurt dressing. Garnish with the lobster claws. Serve immediately. Dressing: Mix all the ingredients for the dressing in a bowl. Keep cold.
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2 x 1 lb (2 x 450 g) lobsters cooked 1 cantaloup 3/4 cup (190 mL) celery, finely chopped 1 red bell pepper, in strips 1/2 cup (125 mL) fresh tarragon, chopped Freshly ground pepper to taste lettuce leaves and young salad greens dressing adequate amount 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) plain yogurt 2 Tbsp. (30 mL) chili sauce 1 Tbsp. (15 mL) lemon juice
Cantaloup and Lobster Salad

Cantaloup and Lobster Salad

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  • Gluten-free
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 x 1 lb
    (2 x 450 g)
    lobsters cooked
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  • 1
    cantaloup
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    JUMBO CANTALOUPE

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    PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 3/4 cup
    (190 mL)
    celery, finely chopped
  • 1
    red bell pepper, in strips
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    RED, ORANGE OR YELLOW SWEET PEPPERS

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    PRODUCT OF ONTARIO 7.69/kg


    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 1/2 cup
    (125 mL)
    fresh tarragon, chopped

  • Freshly ground pepper to taste

  • lettuce leaves and young salad greens dressing adequate amount
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    FRISÉE LETTUCE

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    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

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  • 1/2 cup
    (125 mL)
    mayonnaise
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    SELECTED SIZES SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    plain yogurt
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    SIGGI'S YOGOURT

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    LIBERTÉ GREEK 750 G OR YOPLAIT SOURCE YOGOURT 16 X 90 - 100 G

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    RIVIERA VEGAN YOGOURT

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    DANONE NATURAL 4 X 100 G OR ACTIVIA YOGOURT TUBS 650 G QUAKER CEREAL OR OATMEAL

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  • 2 Tbsp.
    (30 mL)
    chili sauce
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    FRANK'S REDHOT SAUCE

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    2 for $7.00

    354 ml SELECTED VARIETIES OR 3.99 EA.


  • 1 Tbsp.
    (15 mL)
    lemon juice
Imprimer ma sélection

Preparation

Remove the meat from the lobsters and cut into 1.5 cm (1 inch) cubes. Set claws aside for garnish.

Cut cantaloupe into 2 cm (3/4 inch) cubes or cut into balls with a melon baller.

Place the cantaloupe in a bowl and add the celery, red pepper and tarragon. Mix.

Add the lobster and mix with the cantaloupe. Season with pepper.

Decoratively line individual serving bows with lettuce leaves and young salad greens. Spoon in the lobster and cantaloupe salad and cover with the yogurt dressing.

Garnish with the lobster claws. Serve immediately.

Dressing: Mix all the ingredients for the dressing in a bowl. Keep cold.

Source : Metro

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Gluten-free recipes

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