Layered Seafood Chef Salads

NEPTUNE'S SEAFOOD CHEF SALAD

Neptune's Seafood Chef Salad image

This versatile & spec occasion salad for the seafood lovers among us is from The Carnival Experience cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) & has a lot to recommend it. It is ideal as a luncheon entree, starter/salad course for an elegant dinner party or part of a cold soup, salad & dessert summer patio party when you want spare yourself cooking in a hot kitchen by serving things easily made ahead. (Times were not specified. I allowed 15-20 min for ingredient prep, but time does not include marinating the salmon under refrigeration & per the recipe assumes the other seafood items are prepared in advance). Enjoy !

Provided by twissis

Categories Vegetable

Time 20m

Yield 6 Seafood Salads, 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup red bell pepper (chopped)
1/2 cup green bell pepper (chopped)
1/4 cup olive oil
1 teaspoon lemon juice
12 ounces salmon fillets
6 slices iceberg lettuce (wedges)
12 ounces dungeness crabmeat
12 sea scallops (poached)
12 ounces shrimp (peeled & cooked)
2 tomatoes (ea cut in 6 wedges)

Steps:

Combine red pepper, green pepper, oil & lemon juice in a re-sealable food storage bag. Add salmon, gently toss to coat & refrigerate for 3-4 hours.
Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
SALAD ASSEMBLY: Place lettuce wedges on 6 serving plates. Add 2 oz salmon, 2 oz crabmeat, 2 scallops & 2 oz shrimp to ea plate. Garnish w/tomato wedges & serve w/desired dressing or choice of dressings.

Nutrition Facts : Calories 296.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 162.9, Sodium 344, Carbohydrate 4.7, Fiber 0.9, Sugar 1.9, Protein 38.8

LAYERED SEAFOOD SALAD

Layered Seafood Salad image

Make and share this Layered Seafood Salad recipe from Food.com.

Provided by Alia55

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups strawberries, sliced
1 lb pacific crabmeat
3 peaches, peeled, pitted and sliced
3 pears, cored and coarsely chopped
1 lb pacific shrimp
6 strawberries
3/4 cup sour cream
1 tablespoon lime juice
2 tablespoons liquid honey
1/4 teaspoon ground ginger

Steps:

Prepare dressing: In a blender or food processor, blend all ingredients until smooth.
In a parfait glasses, divide sliced strawberries and top with layer of crabmeat.
Spoon 1 dressing over.
Top with a layer of peaches.
Top with a layer of pears
Top with a layer of shrimp.
Garnish each with a whole strawberry and pass remaining dressing at table.

Nutrition Facts : Calories 304.5, Fat 7.7, SaturatedFat 4.1, Cholesterol 191.6, Sodium 817.7, Carbohydrate 28.5, Fiber 4.3, Sugar 20.3, Protein 31.6

LAYERED SEAFOOD CHEF SALADS

Layered Seafood Chef Salads image

Try a Betty Crocker seafood salad recipe.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 9

Ingredients

6 cups romaine and iceberg lettuce mix (from 10-ounce bag)
4 cups broccoli slaw mix (from 8-ounce bag)
1 cup sliced drained roasted red bell peppers (from 12-ounce jar)
1 package (8 ounces) refrigerated imitation crabmeat chunks, large pieces cut up
4 hard-cooked eggs, sliced
1 cup 1x 1/4-inch strips Cheddar cheese
1 cup 1x 1/4-inch strips cucumber
1 cup Thousand Island dressing
2 tablespoons chopped fresh chives

Steps:

For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 cup broccoli slaw, 1/4 cup bell peppers, 1/4 cup crabmeat, 1 egg, 1/4 cup cheese strips and 1/4 cup cucumber strips. Drizzle 1/4 cup dressing over each salad. Sprinkle with chives. Serve immediately or cover and refrigerate up to 24 hours.
To serve, toss salads.

Nutrition Facts : Calories 510, Carbohydrate 19 g, Cholesterol 275 mg, Fiber 5 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Sa1ad, Sodium 1410 mg

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