Seafood Salad - cooking recipe

Ingredients

8 leaves baby romaine lettuce
13.25 oz cooked mussels
3.5 oz cooked crabmeat
8 None cooked tiger prawns, peeled, deveined
1 None red pepper, thinly sliced
2 stalks celery, thinly sliced
1 None carrot, peeled, cut into thin matchsticks
None None Dressing
1/2 cup mayonnaise
1 tbsp brandy
2 tsp tomato sauce
1 tsp Worcestershire sauce
1 None lemon, juiced

Preparation

Line 8 small bowls with a lettuce leaf. Divide seafood and vegetables evenly between dishes. Chill until ready to serve.
For the dressing, whisk all ingredients together. Season.
To serve, pour dressing over salads or use as a dipping sauce.