Try a Betty Crocker seafood salad recipe.
Layered Seafood Chef Salads
- Prep Time 15 min
- Total 0 min
- Servings 4
- 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
Instructions
-
Step1For 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.
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Step2To serve, toss salads.
Nutrition
510
Calories
38g
Total Fat
29g
Protein
19g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Sa1ad
- Calories
- 510
- Calories from Fat
- 340
- Total Fat
- 38g
- Saturated Fat
- 12g
- Cholesterol
- 275mg
- Sodium
- 1410mg
- Total Carbohydrate
- 19g
- Dietary Fiber
- 5g
- Protein
- 29g
% Daily Value*:
- Iron
- 14%
- 14%
Exchanges:
Tips from the Betty Crocker Kitchens
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