Seafood Layered Salad

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

LAYERED SHRIMP SALAD

Layered Shrimp Salad image

Provided by Claire Robinson

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

12 ounces cooked chilled shrimp, chopped
2 fresh jalapenos, seeded, ribbed and finely chopped divided
6 teaspoons lemon flavored olive oil, divided
Kosher salt and freshly cracked black pepper
4 medium vine-ripened tomatoes, seeded and diced
1 to 2 avocados, peeled, pitted, and diced
Chopped chives, for garnish

Steps:

Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.

MEDITERRANEAN LAYERED SALAD

Mediterranean Layered Salad image

Looking for a flavorful, filling salad that works as a side dish or a main course? This is the recipe for you! The fresh, sunny flavors of the Mediterranean region are highlighted with vegetables tossed in a tangy-sweet lemon, honey and olive oil dressing, then layered on top of hummus, which makes for an extra-satisfying salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 15

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 1/2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
8 cups chopped romaine lettuce (12 oz)
1 container (8 oz) prepared hummus
1 1/2 cups cherry tomatoes, halved
1 medium English (hothouse) cucumber, chopped (3 1/2 cups)
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1 medium red onion, thinly sliced (1 cup)
1/2 cup coarsely chopped pitted Kalamata olives
1 cup crumbled feta cheese (4 oz)

Steps:

In small bowl, stir all dressing ingredients together with whisk until well blended.
Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

SPECIAL LAYERED SALAD

Special Layered Salad image

Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

1 pound torn romaine
1 medium green pepper, chopped
1 medium onion, chopped
1 package (10 ounces) frozen peas
1-1/2 cups mayonnaise
2 cups shredded cheddar cheese
1 can (4 ounces) tiny shrimp, rinsed and drained
4 bacon strips, cooked and crumbled
1 medium tomato, cut into wedges
3 hard-boiled large eggs, cut into wedges
Paprika and minced fresh parsley

Steps:

In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight. , Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 408 calories, Fat 36g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 555mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

STAY CRISP LAYER SALAD

Stay Crisp Layer Salad image

Provided by Food Network

Categories side-dish

Time 10m

Number Of Ingredients 11

Ingredients

1 head iceburg lettuce
1 10-ounce package fresh spinach
1 bunch green onions, chopped
1 can peas, washed and drained
1 jar bacon bits
7 hard cooked eggs, chopped
8 ounces grated cheddar cheese
Parmesan cheese
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise

Steps:

Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.

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