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Ingredients

• 4 cups  mesclun or torn mixed salad greens
• 1 medium  fennel bulb, cut into very thin wedges (1-1/2 cups)
• 1 stalk  celery, sliced (1/2 cup)
• 6 ounces  fresh or frozen peeled, cooked shrimp
• 6 ounces  cooked lobster meat, cut into bite-sized pieces
• 3/4 cup  packed fresh parsley springs
• 1/3 cup  mayonnaise or salad dressing
• 3 tablespoons  dairy sour cream
• 3 tablespoons  plain low-fat yogurt
• 3 tablespoons  sliced green onion
• 1 tablespoon  vinegar
• 1 tablespoon  snipped fresh basil or 1 teaspoon dried basil, crushed
• 2 teaspoons  anchovy paste or 1 large anchovy fillet, cut up
• 1 clove  garlic, halved
• 1 teaspoon  snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
•   Borage flowers or other edible flowers (optional)

Description

Omit The Seafood To Serve This Salad As A Side Dish. Add Interest By Using A Combination Of Available Salad Greens--from Tender To Spicy.

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