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Marinated Oyster Salad

salad.queen's picture
  Canned whole oysters 8 Ounce
  Canned water chestnuts 8 Ounce, drained
  Tomato 1 Medium, seeded and chopped
  Onion 1⁄4 Cup (4 tbs), diced
  Parsley 1⁄4 Cup (4 tbs), chopped
  Cucumbers 1 Small, thinly sliced
  Garlic cloves 1 , pressed
  Vegetable oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Oregano 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Salad greens 1⁄2 Cup (8 tbs)

Drain oysters; slice water chestnuts 2.
Toss together oysters, chestnuts' tomatoes, onion and parsley.
Spoon into 1-quart shallow glass casserole.
Arrange cucumber on top.
Combine garlic, oil, vinegar, oregano and salt in a screw-top jar.
Shake well.
Pour over oyster mixture and cucumber.
Cover and refrigerate for 1 hour.
Drain marinade and reserve.
Spoon oyster mixture and cucumber onto 2 plates lined with crisp salad greens.
Pour marinade over salad, if desired

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 716 Calories from Fat 544

% Daily Value*

Total Fat 61 g94.5%

Saturated Fat 8.2 g41.2%

Trans Fat 0 g

Cholesterol 60 mg20%

Sodium 962 mg40.1%

Total Carbohydrates 23 g7.5%

Dietary Fiber 5.2 g20.6%

Sugars 3.3 g

Protein 17 g33.1%

Vitamin A 28.8% Vitamin C 42.1%

Calcium 5.2% Iron 14.1%

*Based on a 2000 Calorie diet

Marinated Oyster Salad Recipe