Marinated Oyster Salad Recipe
Ingredients
| 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) |
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
Directions
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
Chef
