Cioppino-Mixed Green Salad Recipe

4.5 3 3
Cioppino-Mixed Green Salad Recipe
Cioppino-Mixed Green Salad Recipe photo by Taste of Home
Publisher Photo

Cioppino-Mixed Green Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
Living in California, the “salad bowl” of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, it's the top request. —Cleo Gonske, Redding, California
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + marinating
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + marinating

Ingredients

  • 1 cup Italian salad dressing
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 cup dry white wine, optional
  • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 2 cups lump crabmeat (about 10 ounces), drained
  • 16 cups torn mixed salad greens
  • 2 large tomatoes, seeded and coarsely chopped
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 1 large red onion, thinly sliced and separated into rings
  • 1 can (6 ounces) pitted ripe olives, drained and quartered
  • 6 hard-boiled large eggs, quartered lengthwise
  • Minced fresh parsley and lemon wedges, optional

Directions

In a bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
Place greens in a serving dish; top with tomatoes, artichoke hearts, onion, olives and eggs. Refrigerate, covered, 1 hour or until cold.
To serve, add seafood mixture (with marinade) to salad; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges. Yield: 10 servings.
Originally published as Cioppino-Mixed Green Salad in Taste of Home April/May 2015, p40

Nutritional Facts

2 cups: 285 calories, 17g fat (3g saturated fat), 190mg cholesterol, 888mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 18g protein.

  • 1 cup Italian salad dressing
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 cup dry white wine, optional
  • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 2 cups lump crabmeat (about 10 ounces), drained
  • 16 cups torn mixed salad greens
  • 2 large tomatoes, seeded and coarsely chopped
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 1 large red onion, thinly sliced and separated into rings
  • 1 can (6 ounces) pitted ripe olives, drained and quartered
  • 6 hard-boiled large eggs, quartered lengthwise
  • Minced fresh parsley and lemon wedges, optional
  1. In a bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
  2. Place greens in a serving dish; top with tomatoes, artichoke hearts, onion, olives and eggs. Refrigerate, covered, 1 hour or until cold.
  3. To serve, add seafood mixture (with marinade) to salad; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges. Yield: 10 servings.
Originally published as Cioppino-Mixed Green Salad in Taste of Home April/May 2015, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCioppino-Mixed Green Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ahmom User ID: 3426126 227772
Reviewed Jun. 11, 2015

"I omitted the wine. Really good!"

MY REVIEW
dublinlab User ID: 1682119 225400
Reviewed Apr. 25, 2015

"This was deliciouse, l made it for the senior's tea at church.. I cut strips of chicken breast instead of the seafood. The wine really mellowed the dressing. Janet. FE"

MY REVIEW
toolbarsco User ID: 6725667 223814
Reviewed Mar. 29, 2015

"Wow-this was really good. Great for a warm spring or summer evening dinner but also fancy enough to take to a potluck or dinner party. Be sure to drain everything really well. I served it with warm garlic bread."

Loading Image