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Layered Seafood Chef Salads

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  • Prep 15 min
  • Total 0 min
  • Servings 4
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Try a Betty Crocker seafood salad recipe.
Updated Mar 15, 2012
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

510 Calories, 38g Total Fat, 29g Protein, 19g Total Carbohydrate

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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