Ingredients for Antipasto Seafood Salad
- 1 pound crab meat
- 1 cup sliced cremini mushrooms
- 1 cup thinly sliced cucumbers
- 1 (14 ounce) can marinated artichoke hearts
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove minced garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry or grape tomatoes
- 1/2 cup crumbled feta cheese
- 4 cups lettuce leaves
- 1/4 cup artichoke liquid
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How to Make Antipasto Seafood Salad
- Thaw 1 pound of crab meat, drain well, and gently flake or slice into bite-sized pieces.
- Combine 1 cup sliced cremini mushrooms and 1 cup thinly sliced cucumbers in a medium bowl.
- Drain one (14-ounce) can of artichoke hearts, reserving 1/4 cup of the liquid.
- In a small bowl, whisk together the reserved artichoke liquid, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 clove minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the vinaigrette over the mushrooms and cucumbers; toss to coat.
- Cover and marinate in the refrigerator for at least two hours, or up to overnight for maximum flavor.
- Drain any excess marinade from the vegetables.
- Arrange 4 cups of lettuce leaves on a large platter or individual plates. Top with the marinated vegetables, crab meat, 1 cup cherry or grape tomatoes, and 1/2 cup crumbled feta cheese. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
26g
Carbs
3g
