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Layered Seafood Chef Salads

Layered Seafood Chef Salads
  • Prep 15 min
  • Total 0 min
  • Servings 4

Try a Betty Crocker seafood salad recipe. ...MORE+ LESS-

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

Hide Images
  • 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.

Expert Tips

  • 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.
  • 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 Information

Nutrition Facts

Serving Size: 1 Sa1ad
Calories
510
Calories from Fat
340
% Daily Value
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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