Jackie's Summer Seafood Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.0
  • Total Fat: 1.6 g
  • Cholesterol: 64.9 mg
  • Sodium: 438.3 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.0 g

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


Introduction

This summer salad is a great all in one meal offering low calories, veggies, carbs and protein! For those who like a great combo of flavors and textures, this recipie is for you. Great party dish all year long. Enjoy! This summer salad is a great all in one meal offering low calories, veggies, carbs and protein! For those who like a great combo of flavors and textures, this recipie is for you. Great party dish all year long. Enjoy!
Number of Servings: 6

Ingredients

    Shrimp, cooked, 20 large
    Lump Blue Crab, 1 cup
    Celery, raw, 1 cup, diced
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    *Mt. Olive No Sugar Added Sweet Relish, 6 tbsp
    Macaroni, whole-wheat, 2 cup elbow shaped
    Fat Free Cheddar Cheese, 12 tbsp
    Kraft Mayo Fat Free Mayonnaise Salad Dressing, 6 tbsp
    Cider Vinegar, 1 cup
    Granulated Sugar, .5 cup
    Fresh Chives, 3 tbsp chopped
    Parsley, 3 tbsp
    Peas, frozen, 1 package (10 oz)
    Pepper, black, 1 tbsp
    Seafood Seasoning, 1 tbsp

Directions

This recipe makes about six hearty 2 cup servings.

Prepare macaroni (or wheat pasta of choice) according to package. Place cooked pasta in a bowl to cool while you prepare the base salad.

In a large bowl, combine shrimp, crab, frozen peas (partly thawed), celery, tomoatoes, cheese, relish, chives and parsley.

In a seperate container with a lid place mayo, vinegar, pepper and seafood seasoning. Shake to combine into a vinegrette.

Add cooled pasta to the base salad and top with vinegrette. Toss and serve!

Number of Servings: 6

Recipe submitted by SparkPeople user JGAINES2.