This must-have main dish salad features a quick salad dressing and fresh, flavorful ingredients. Pair with crusty bread and a glass of crisp white wine.
1/2 cup fat-free mayonnaise
2 teaspoons Dijon mustard
1 garlic clove, minced
1 teaspoon fresh lemon juice
4 small red potatoes (about 6 ounces), quartered
8 ounces small green beans or haricots verts, trimmed
1 cup thinly sliced red onion, separated into rings
3 tablespoons red wine vinegar
1 pint grape or cherry tomatoes, halved
1 medium yellow bell pepper, seeded and cut into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped pitted kalamata olives
1 tablespoon basil-infused olive oil or extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 pound lump crabmeat, drained and shell pieces removed
8 ounces jumbo shrimp (about 12 shrimp), cooked and peeled
4 Bibb, Boston, or radicchio lettuce leaves
How to Make It
Combine first 4 ingredients in a small bowl. Cover; chill.
Cook potatoes in boiling water 10 minutes or until tender. Remove potatoes from water with a slotted spoon; set aside. Add green beans to boiling water; cook 3 minutes or until crisp-tender; drain. Rinse green beans under cold water; drain.
While potatoes and green beans cook, combine onion and vinegar in a bowl; toss well. Let stand 10 minutes. Drain onion; discard vinegar.
Combine potatoes, green beans, onion, tomatoes, and next 6 ingredients in a large bowl; toss gently to coat.
Arrange 2 cups vegetables, about 3 ounces crabmeat, and 3 shrimp on each of 4 plates. Spoon 2 tablespoons mayonnaise mixture into each lettuce leaf; place 1 leaf on each plate. Serve immediately with Italian breadsticks, if desired.
Insalata di Frutti di Mare (ihn-sah-LAH-tah dee FROO-tee dee MAH-reh) translated means seafood salad. It can be prepared with a variety of seafood, but we limited this version to crab and shrimp to keep it quick and easy.