Layered Seafood Chef Salads

 

6

cups romaine and iceberg lettuce mix (from 10-ounce bag)

4

cups broccoli slaw mix (from 8-ounce bag)

1

cup sliced drained roasted red bell peppers (from 12-ounce jar)

1

package (8 ounces) refrigerated imitation crabmeat chunks, large pieces cut up

4

hard-cooked eggs, sliced

1

cup 1x 1/4-inch strips Cheddar cheese

1

cup 1x 1/4-inch strips cucumber

1

cup Thousand Island dressing

2

tablespoons chopped fresh chives

• 1 For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 cup broccoli slaw, 1/4 cup bell peppers, 1/4 cup crabmeat, 1 egg, 1/4 cup cheese strips and 1/4 cup cucumber strips. Drizzle 1/4 cup dressing over each salad. Sprinkle with chives. Serve immediately or cover and refrigerate up to 24 hours.
• 2 To serve, toss salads.