Taste of Home
Cioppino-Mixed Green Salad
TOTAL TIME: Prep: 20 min. + marinating
YIELD: 10 servings.
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—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California
Ingredients
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1 cup Italian salad dressing
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1/4 cup dry white wine, optional
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3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
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2 cups lump crabmeat (about 10 ounces), drained
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16 cups torn mixed salad greens
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2 large tomatoes, seeded and coarsely chopped
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2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
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1 large red onion, thinly sliced and separated into rings
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1 can (6 ounces) pitted ripe olives, drained and quartered
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6 hard-boiled large eggs, quartered lengthwise
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Optional: Minced fresh parsley and lemon wedges
Directions
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1.
In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
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2.
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.
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