Cioppino-Mixed Green Salad

Total Time:Prep: 20 min. + marinating

Recipe by Cleo Gonske, Redding, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

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

TEST KITCHEN APPROVED

Cioppino-Mixed Green Salad

Add your review
Yield:10 servings
Prep:20 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 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. 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.
Loading Popular in the Community
Loading Reviews