Cioppino-Mixed Green Salad

Lunch

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 version is the top request.

Cioppino-Mixed Green Salad

Average Rating: 4.666666

TOTAL TIME: Prep: 20 min. + marinating
YIELD: 10 servings.

Ingredients

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
Minced fresh parsley and lemon wedges, optional

Instructions

1. In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
2. Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts

2 cups: 285 calories, 17g fat (3g saturated fat), 190mg cholesterol, 888mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 18g protein.

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