Layered Seafood Chef Salads

  • Prep 15 min
  • Total 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

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
14%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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