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Layered Seafood Chef Salads

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By Betty Crocker Kitchens
Updated Mar 15, 2012
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Try a Betty Crocker seafood salad recipe.

Layered Seafood Chef Salads

  • Prep Time 15 min
  • Total 0 min
  • Servings 4
  • Ingredients 9
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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

  • Step 
    1
    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.
  • Step 
    2
    To 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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