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Seafood Salad Bowl

seafood salad bowl Entree
1 Ratings
0 Comments
Seafood Salad Bowl
  • Prep 10 min
  • Total 10 min
  • Servings

Here’s a cool seafood lover’s salad with all the trimmings. Enjoy! MORE+ LESS-

July 5, 2006

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
290 mg
Sodium
760 mg
Potassium
1130 mg
Total Carbohydrate
10 g
Dietary Fiber
6 g
Protein
37 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
60%
60%
Calcium
22%
22%
Iron
32%
32%
Exchanges:
2 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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