Seafood Salad Bowl

Here’s a cool seafood lover’s salad with all the trimmings. Enjoy!

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 0

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
290 mg
290 %;
Sodium
760 mg
760 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
6 g
6 %
),
Protein
37 g
37 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
60%;
Calcium
22%;
Iron
32%;
Exchanges:
2 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.