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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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    EAST COAST LOBSTER CLAWS AND ARMS

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    FROZEN, 454 g


    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS

    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS

    $2.99 ea.

    SKIN ON OR SKINLESS COD PORTIONS 113 g or ROCK LOBSTER TAIL FROZEN, 2 oz


  • 1
    cantaloup
  • 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 MEXICO OR HONDURAS, 1.99/lb, 4.39/ kg MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA.


  • 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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    BLUEBERRIES

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    $2.44 ea.

    PINT PRODUCT OF CHILE, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES


    ROMAINE HEARTS

    ROMAINE HEARTS

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    3 PK, PRODUCT OF U.S.A.


    BRUSSELS SPROUTS

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    PRODUCT OF U.S.A., NO. 1 GRADE OR PRODUCT OF BELGIUM, NO. 1 GRADE RADICCHIO PRODUCT OF U.S.A. 6.59/kg


  • 1/2 cup
    (125 mL)
    mayonnaise
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    HELLMANN'S MAYONNAISE

    HELLMANN'S MAYONNAISE

    $5.49 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    plain yogurt
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    GALBANI CHEESE

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    LIBERTÉ GREEK YOGOURT

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    SAVE $1.60
    LACTANTIA PURFILTRE MILK

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  • 2 Tbsp.
    (30 mL)
    chili sauce
  • 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

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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