Lunch
Cioppino-Mixed Green Salad
Living in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request.
INGREADIENT
- 1 cup Italian salad dressing
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1/4 cup dry white wine, optional
- 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
- 2 cups lump crabmeat (about 10 ounces), drained
- 16 cups torn mixed salad greens
- 2 large tomatoes, seeded and coarsely chopped
- 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
- 1 large red onion, thinly sliced and separated into rings
- 1 can (6 ounces) pitted ripe olives, drained and quartered
- 6 hard-boiled large eggs, quartered lengthwise
- Optional: Minced fresh parsley and lemon wedges
Direction
- In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
- Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.
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