Summer Seafood Salad

Ingredients

• 1 (20 ounce) can pineapple slices, drained (reserve juice for another purpose)
• 1 head iceberg lettuce (or lettuce of your choice)
• 3 eggs, hard-cooked, peeled and sliced
• 1 cup crabmeat (or 7 ounce can tuna, drained) or 1 cup shrimp, cooked (or 7 ounce can tuna, drained)
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice (fresh is best)
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/4 cup green onion, minced
• 1/4 cup radish, shredded
• 1/4 cup cucumber, peeled and grated

Instructions

1. Line five chilled salad plates with large lettuce leaves.
2. Julienne remaining lettuce to equal 1 1/2 quarts and divide equally among plates.
3. Top each plate with 2 pineapple slices, eggs and seafood.
4. Drizzle the dressing over the top.