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.

Katherine Cobbs
Recipe by Oxmoor House June 2006


Recipe Summary

20 mins
20 mins
40 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

293 calories; fat 7.7g; saturated fat 1.2g; protein 32.7g; carbohydrates 24.1g; fiber 5.2g; cholesterol 176mg; iron 3.7mg; sodium 958mg; calcium 177mg.