Dees Seafood Salad
GRILLED SEAFOOD SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
- Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
- Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
- Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.
DEE'S CAULIFLOWER AND SEAFOOD SALAD
Again a deli salad I learned to make myself. It's really good and simple for when the weather is hot and you don't want to cook. You use the Louis Rich imitation crab meat
Provided by Dienia B.
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Break up the cauliflower into bite size pieces.
- Chop the crab meat into bite size pieces.
- Add the rest of ingredients.
- Chill and eat.
- You can put this mixture on chopped lettuce to make a larger salad also.
SEAFOOD SALAD III
Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.
Provided by Krista B
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 g
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