Total Time
Prep 15 mins
Cook 0 mins

An elegant seafood salad for a fine repast. Chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition


  1. Wash and drain oysters.
  2. Place in saucepan with a little water and simmer until edges begin to curl.
  3. Cool, drain and cut into quarters.
  4. Add celery and moisten with French dressing.
  5. Place leaf lettuce on chilled salad plates; top with oyster mixture and garnish with lemon slices and parsley.

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