Crab and Artichoke Salad

Ingredients

  • 8 to 10 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)
  • 3 jars (6 oz. each) marinated artichoke hearts
  • 8 to 10 large iceberg or butter lettuce leaves, rinsed and crisped
  • 1/3 cup finely chopped green ripe or pimiento-stuffed olives
  • Lemon juice
  • 1 cup minced celery
  • Paprika
  • + 6 more ingredients
    • About 1/3 cup mayonnaise or plain nonfat yogurt
    • Salt and pepper
    • ¾ pound shelled cooked Dungeness crab
    • 8 to 10 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)
    • 8 to 10 large iceberg or butter lettuce leaves, rinsed and crisped
    • 1 cup minced celery

1. Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab. Add salt, pepper, and lemon juice to taste. 2. Drain artichokes and save marinade. If artichoke hearts are whole, cut lengthwise into halves or quarters. 3. Place a lettuce leaf on each plate and lay a slice of tomato on the lettu...

View full recipe at My Recipes

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