Caribbean Fiesta Salad

1 Lb. Small shrimp, cooked and cleaned
1 Can (6 oz.) Crab meat, drained and flaked
3 C. Shredded romaine lettuce
2 C. Chopped fresh spinach
1 C. Chopped fresh arugula
1 C. Cherry tomatoes, sliced
1/2 C. Sliced yellow pepper
1/2 C. Sliced red pepper
6-8 Fresh mushrooms, thinly sliced
In a large bowl, combine all ingredients well. Set aside.
Dressing:  
1 Jar (12 oz.) Peppercorn saladdressing
1/2 C. Sour cream
1 Tbs. Chopped parsley
1 Tbs. Lemon juice
1 Dash hot sauce

In small bowl, whisk ingredients together until smooth. Pour over salad. Toss to coat evenly. Serve immediately.

Yield: 6-8 Servings.