Antipasto Seafood Salad Recipe

Ingredients for Antipasto Seafood Salad

• Frozen Crab
• Fresh Mushrooms
• Cucumber
• Marinated Artichoke Hearts
• 2 tablespoons lemon juice
• White Wine Vinegar
• 1 clove minced garlic
• Oregano
• Salt
• Ground Black Pepper
• 1 cup cherry or grape tomatoes
• Swiss Cheese

How to Make Antipasto Seafood Salad

1. Thaw 1 pound of crab meat, drain well, and gently flake or slice into bite-sized pieces.
2. Combine 1 cup sliced cremini mushrooms and 1 cup thinly sliced cucumbers in a medium bowl.
3. Drain one (14-ounce) can of artichoke hearts, reserving 1/4 cup of the liquid.
4. 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.
5. Pour the vinaigrette over the mushrooms and cucumbers; toss to coat.
6. Cover and marinate in the refrigerator for at least two hours, or up to overnight for maximum flavor.
7. Drain any excess marinade from the vegetables.
8. 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).