Shrimp, Artichoke, and Olive Salad

Photo: Jonny Valiant; Styling: Sara Quessenberry

Yield: Serves 4
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 297
  • Protein: 14g
  • Carbohydrate: 17g
  • Sugars: 7g
  • Fiber: 3g
  • Fat: 20g
  • Saturated fat: 2g
  • Calcium: 67mg
  • Iron: 3mg
  • Sodium: 1153mg
  • Cholesterol: 91mg


  • 8 ounces frozen peeled and deveined cooked medium shrimp
  • 2 heads butter lettuce
  • 12 ounces cherry tomatoes
  • 1 6-ounce jar artichoke hearts, drained
  • 1 6-ounce can pitted black olives, drained
  • 1/4 cup mayonnaise
  • 1/4 cup chili sauce


  1. 1. Place the shrimp in a colander or large strainer and run under cold water until thawed; let drain.

    2. Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.

    3. In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.
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