Layered Seafood Chef Salads

Try a Betty Crocker seafood salad recipe.

  • Prep Time 15 min
  • Total Time 0 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sa1ad
Calories
510
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
12g,
12%
),
Cholesterol
275mg
275%;
Sodium
1410mg
1410%;
Total Carbohydrate
19g
19%
(Dietary Fiber
5g
5%
),
Protein
29g
29%
;
% Daily Value*:
Iron
14%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.