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Warm Cioppino Salad

the.instructor's picture
  Extra large shrimp 1⁄2 Pound, shelled and deveined (26-30 Per Pound)
  Olive oil 3 Tablespoon
  Sliced mushroom 2 Cup (32 tbs) (1/4 Inch Thick Slices)
  Sliced zucchini 2 Cup (32 tbs) (1/4 Inch Thick Slices)
  Canned tomatoes 14 1⁄2 Ounce, drained and coarsely chopped (1 Can)
  Drained pitted black ripe olives 1 1⁄2 Cup (24 tbs)
  Spinach leaves 3 Quart, rinsed and crisped fresh (Lightly Packed, For Dressing)
  Shelled cooked crab 1⁄2 Pound (For Dressing)

In a 10- to 12-inch frying pan over medium-high heat, stir shrimp in oil until pink, about 2 minutes.
Lift out and set aside.
Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.
Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot.
Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2214 Calories from Fat 1013

% Daily Value*

Total Fat 121 g185.7%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 344.7 mg114.9%

Sodium 5824.9 mg242.7%

Total Carbohydrates 168 g56.1%

Dietary Fiber 73 g291.9%

Sugars 16.2 g

Protein 174 g348.3%

Vitamin A 5397.3% Vitamin C 1469.9%

Calcium 310.5% Iron 493.5%

*Based on a 2000 Calorie diet

Warm Cioppino Salad Recipe