Here’s a cool seafood lover’s salad with all the trimmings. Enjoy!
can (4 to 4 1/2 ounces) large shrimp, rinsed and drained
can (6 ounces) crabmeat, drained and cartilage removed
cups bite-size pieces lettuce, such as iceberg, Bibb, romaine or leaf lettuce
jar (6- to 7-ounce size) marinated artichoke hearts, drained
cup sliced ripe olives
hard-cooked egg, cut into wedges
teaspoon capers, if desired
Freshly ground pepper, if desired
Italian or French dressing, if desired
Toss shrimp, crabmeat, lettuce, artichoke hearts and olives. Divide between salad bowls.
Top with egg wedges, capers and pepper. Serve with dressing.
Reserve some shrimp and crabmeat pieces for a garnish.
You can use a 5-ounce can of lobster or a 6-ounce can of tuna for the shrimp or crabmeat.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 70 ),
% Daily Value
- Total Fat
- 8 g
- 8 %
- (Saturated Fat
- 2 g,
- 2 %
- 290 mg
- 290 %;
- 760 mg
- 760 %;
- Total Carbohydrate
- 10 g
- 10 %
- (Dietary Fiber
- 6 g
- 6 %
- 37 g
- 37 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.