Seafood Salad Bowl

Seafood Salad Bowl

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

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Reserve some shrimp and crabmeat pieces for a garnish.
Substitution
You can use a 5-ounce can of lobster or a 6-ounce can of tuna for the shrimp or crabmeat.

Nutrition Information:

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