Instructions: Melt butter ; add soy sauce and walnuts, stirring gently over low heat until walnuts are lightly toasted, about 10 minutes. Remove from heat, and cool.

Combine well-chilled celery, water chestnuts, scallions, Mandarin orange sections, and lobster. Add just enough Sweet & Sour Dressing to hold ingredients together; fold in walnuts. Pile on crisp watercress or salad greens; serve with additional dressing, if desired.

[Spike thinks that imitation crab (which is either Pollock or hagfish) would work
well in this salad. I would serve this salad as an entree, accompanied by a side
of steamed rice, and a whole wheat roll. A melon would make a nice dessert.]

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