Friendship, or Doug’s Favorite, Salad

This is not a family recipe, but one I developed on a whim. I have used this recipe for the last fifteen years or so after having tweaked the ingredients a bit from the original. The name “Friendship Salad” came about after one of the ladies at church said she loved it, but made her husband go brush his teeth after eating it. For a fun idea this salad may be served in a large conch shell, and individual servings in smaller shells. It can be garnished with palm trees made from green onions and an island made from tomato wedges.

4 to 6 bunches green onions

1 (15-ounce) can early peas, rinsed and drained

1 (16-ounce) package imitation crabmeat, shredded

1½ pounds peeled and chilled salad-size shrimp

3 to 4 celery ribs, split and diced

1 tablespoon granulated sugar

½ cup mayonnaise

⅛ cup distilled white vinegar

1 large tomato, diced

Wash and drain the onions. Dice the green part into 1-inch pieces and dice the whites into 1⁄4-inch pieces. In a large mixing bowl combine the onions, peas, crabmeat, shrimp, celery, sugar, mayonnaise, and vinegar and toss well. Add the tomato last so that it does not get mushy. Cover and refrigerate overnight. Serve cold on a bed of lettuce.

YIELD: ABOUT 20 SERVINGS

Buddy Logan

La Grange, Georgia

First Place Winner—Soups and Salads

Blue Willow Inn Restaurant Recipe Contest, 2004