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Marinated Oyster Salad Recipe
|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|
|Salad greens||1⁄2 Cup (8 tbs)|
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 mg
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
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.
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