Recipe Categories
Meat 
Misc Beef
Goulash, Paraisa & Tips

Cullen's Caribbean Goulash

3/4 lb Raw scallops 
1 x Basket cherry tomatoes 
1 med Pkg. frozen, precooked small shrimp 
1 can (6 oz.) pitted ripe olives drained 
1 can (6 oz.) water chestnuts, drained 
1/2 head cauliflower 
2 tbl Margarine or butter 
DRESSING 
2 cup Mayonnaise 
1/2 cup Prepared horseradish, well drained 
2 tsp Dry mustard 
2 tsp Lemon juice 
1/2 tsp Salt 
1/2 tsp MSG, (opt.) 

 Method : 
Saute scallops in a small amount of butter or margarine until done. Drain on paper towels and refrigerate to chill. Cut water chestnuts in half, cut cauliflower into bite size pieces and combine with chilled scallops, tomatoes, shrimp, olives, water chestnuts; set aside. Combine all ingredients for dressing and pour over the salad. Mix lightly but well enough to coat everything. Refrigerate overnight or at least 4 hours.
NOTE:
This is also good without the scallops.

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