Cioppino-Mixed Green Salad

Name: Cioppino-Mixed Green Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings.
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

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, this salad version is the top request. —Cleo Gonske, Redding, California

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 large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts

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

Originally published as Cioppino Salad in Taste of Home April/May 2015

Reviews

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ahmom

Jun 11, 2015

I omitted the wine. Really good!
dublinlab

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
toolbarsco

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.