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Cioppino-Mixed Green Salad

Total Time

Prep: 20 min. + marinating

Makes

10 servings

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. —Cleo Gonske, Redding, California
Cioppino-Mixed Green Salad Recipe photo by Taste of Home

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
  • Optional: Minced fresh parsley and lemon wedges

Directions

  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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