Layered Seafood Chef Salads

Layered Seafood Chef Salads

Try a Betty Crocker seafood salad recipe.

Prep Time

15

Minutes

Total Time

00

Minutes

Makes

4

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.
Makes 4 salads
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Shredded cheese can be used instead of the strips. Go ahead and vary the cheese flavor if you like, too; suggestions include mozzarella, Monterey Jack and Colby.
Success
When you prepare a layered salad to be tossed at a later time, place the dressing on top to help keep the lettuce and other ingredients firm and crisp until you are ready to eat.

Nutrition Information:

1 Serving (1 Sa1ad)
  • Calories 510
    • (Calories from Fat 340),
  • Total Fat 38g
    • (Saturated Fat 12g,),
  • Cholesterol 275mg;
  • Sodium 1410mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 5g,
  • Protein 29g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.