Seafood Layered Salad recipe
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Ingredients
- 1 bunch watercress, stemmed 4 teaspoons Dijon mustard 1 tablespoon white wine vinegar ½ teaspoon salt ½ cup olive oil ¼ cup chopped shallots 2 teaspoons chopped fresh parsley 1 teaspoon minced fresh thyme ½ cup peeled, seeded, and diced tomato 2 tablespoons chopped fresh chives, divided ½ cup diced avocado ½ cup peeled, seeded, and diced cucumber ½ cup drained, rinsed, and diced hearts of palm ½ cup diced artichoke hearts ½ cup lump crabmeat
Nutrition Info
- 669.2 caloriescarbohydrate: 17.3 gcholesterol: 30 mgfat: 63.4 gfiber: 6.7 gprotein: 13.4 gsaturatedFat: 8.9 gservingSize: -sodium: 1205.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Seafood Layered Salad
Directions
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Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
Whisk Dijon mustard, white wine vinegar, and salt together in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.
Remove ring molds carefully, drizzle remaining dressing over watercress.