Artichoke Seafood Salad
|French dressing||1 Tablespoon|
|Cooked shrimp/Crab, lobster or tuna||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Sliced ripe olives||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Trim stems and pull off any tough outer leaves.
Cut off top half of artichokes and clip off thorny tip of each leaf with scissors.
Drop artichokes into boiling salted water.
Cover and boil until tender, 20 to 45 minutes, depending on size.
Drain artichokes upside down for a few minutes.
Pull out center core of tiny leaves and scoop out fuzzy portion with a teaspoon.
Gently spread outer leaves apart to form a broad shallow cup.
Drizzle French dressing over artichokes and chill.
Toss together remaining ingredients and heap into chilled artichokes.
Serve on lettuce cups.
Calories 294 Calories from Fat 165
% Daily Value*
Total Fat 18 g28.5%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 100.9 mg33.6%
Sodium 633.2 mg26.4%
Total Carbohydrates 20 g6.8%
Dietary Fiber 10 g39.9%
Sugars 3.1 g
Protein 15 g30.4%
Vitamin A 8.1% Vitamin C 38.9%
Calcium 12.1% Iron 22.7%
*Based on a 2000 Calorie diet