Insalata di Frutti di Mare
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.
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- Calories: 293
- Fat: 7.7g
- Saturated fat: 1.2g
- Protein: 32.7g
- Carbohydrate: 24.1g
- Fiber: 5.2g
- Cholesterol: 176mg
- Iron: 3.7mg
- Sodium: 958mg
- Calcium: 177mg
- 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
- 1. Combine first 4 ingredients in a small bowl. Cover; chill.
- 2. 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.
- 3. While potatoes and green beans cook, combine onion and vinegar in a bowl; toss well. Let stand 10 minutes. Drain onion; discard vinegar.
- 4. Combine potatoes, green beans, onion, tomatoes, and next 6 ingredients in a large bowl; toss gently to coat.
- 5. 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.
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