Dultimate1's Seafood Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.6
  • Total Fat: 34.4 g
  • Cholesterol: 221.7 mg
  • Sodium: 616.0 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 10.6 g

View full nutritional breakdown of Dultimate1's Seafood Salad calories by ingredient


Introduction

Great Summertime eating. Works as a meal all on its own. Great Summertime eating. Works as a meal all on its own.
Number of Servings: 6

Ingredients

    12 oz. Bag - Dole Salad Mix - American Blend
    2.25oz. Can - Lindsay California Black Olives - Sliced
    4.25oz. Can - Chicken of the Sea - Lump Crab
    4oz. Can - Chicken of the Sea - Tiny Shrimp
    4 - Grade A Eggs - Large - Diced for salad
    1 Cup or 1 Average - Tomato - Diced for salad
    1 Cup - Mayonnaise
    Pinch - Sea Salt - Fine Grind
    Pinch - Black Peppercorn - Course Ground

Tips

This salad should be eaten within 24 hours of making it. Keep the salad chilled until serving and it is suggested that it be served immediately after tossing the ingredients together. The salad tends to break down and become watery after sitting for more than 24 hours. You can substitute any kind or brand of all the items in the recipe. Some may choose a light mayo or different lettace salad mixture. Some may even want to substitute the mayo for another type of dressing to add a new twist to the salad. You can substitute the mayo with lemon and herbs to make it super healthy eating. Its all a matter of taste and calories. Adjustments can be made for special diets, too...ie. leave out the salt for low sodium diets. This recipe is already carb smart, unless you choose to serve crackers or bread with it.


Directions

Hard boil eggs, let cool, peel and rinse, then let air dry or paper towel dry. Open olives, shrimp and crab cans and drain off liquid throughly from each can. Pour contents of lettace salad mix into extra large mixing or salad bowl. Dice tomato and eggs and add to salad bowl with lettace salad mix. Add cans of olives, crab and shrimp to the salad bowl. Lightly sea salt and crack pepper over the salad. Lastly, add mayonnaise and toss well. Serve. Keep leftovers chilled in a sealed container.

Serving Size: Makes 6 heaping bowls, Approx. 2 Cups each

Number of Servings: 6

Recipe submitted by SparkPeople user DULTIMATE1.