Seafood Salad Bowl

 

1

can (4 to 4 1/2 ounces) large shrimp, rinsed and drained

1

can (6 ounces) crabmeat, drained and cartilage removed

6

cups bite-size pieces lettuce, such as iceberg, Bibb, romaine or leaf lettuce

1/2

jar (6- to 7-ounce size) marinated artichoke hearts, drained

1/4

cup sliced ripe olives

1

hard-cooked egg, cut into wedges

1/2

teaspoon capers, if desired

Freshly ground pepper, if desired

Italian or French dressing, if desired

• 1 Toss shrimp, crabmeat, lettuce, artichoke hearts and olives. Divide between salad bowls.
• 2 Top with egg wedges, capers and pepper. Serve with dressing.