Crab and Shrimp Chopped Salad with Thousand Island Dressing
Servings: 4
Ingredients
For the Thousand Island Dressing:
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons sweet pickle relish
- 2 teaspoons sugar
- 2 teaspoons finely minced white onion
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- light sprinkle of freshly ground black pepper
For the Salad:
- 1 head romaine lettuce, washed, dried, and chopped
- 1/2 head iceberg lettuce, rinsed, dried, and chopped
- 3-4 tomatoes, seeded and diced
- 3-4 stalks celery, diced
- 1 large or 2 small European-style cucumbers, diced (these are the cucumbers with the dark green, thin, ridged skins. Don't peel these cucumbers.)
- 1 orange sweet pepper, diced
- 1 cup sliced, yellow cherry tomatoes
- 4 hard boiled eggs, peeled, then quartered lengthwise
- 1/2-1 pound precooked salad shrimp, rinsed and drained (If you can only find larger shrimp, then just dice or cut them into smaller pieces.)
- 1/2-1 pound lump crab meat, use the crab meat from the refrigerated section of your grocery store
- chopped chives, for garnish, optional
Instructions
For the Thousand Island Dressing:
- Combine all ingredients well in a medium bowl. Cover and refrigerate for at least an hour prior to serving to allow flavors to blend.
For the Salad:
- In a large bowl toss together the lettuces, tomatoes, celery, cucumbers, and peppers. Set aside.
- In another bowl, toss together the shrimp and crab.
- Divide salad among four salad plates or bowls. Top each salad with the shrimp and crab mixture. Arrange quartered eggs around salad. Garnish with chopped chives if desired.
- Serve with Thousand Island Dressing or dressing of choice.
Notes
Most of the measurements for the salad are approximations. Use amounts that fit with your personal preferences.