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Artichoke Seafood Salad Recipe
|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|
Calories 281 Calories from Fat 161
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 1.8 g9.1%
Trans Fat 0 g
Cholesterol 13.1 mg
Sodium 532.5 mg22.2%
Total Carbohydrates 20 g6.8%
Dietary Fiber 10 g39.9%
Sugars 3.1 g
Protein 13 g25.3%
Vitamin A 6% Vitamin C 37.2%
Calcium 10.4% Iron 14.9%
*Based on a 2000 Calorie diet
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.