Summer Seafood Salad with Olives - California Ripe Olives
Summer Seafood Salad with Olives - Prep Time: 20 minutes - 4 servings Ingredients - Ingredients - 1 cup mayonnaise - 1/3 cup chili sauce - 1 tablespoon fresh
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Cooking tools:
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Plate
- Serving platter
Ingredients
- 1 cup mayonnaise
- 1/3 cup chili sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped capers
- 1 tablespoon chopped fresh chives
- 1 tablespoon dill pickle relish
- 2 good dashes of Worcestershire sauce
- 2 cups chopped fresh romaine lettuce
- 2 cups baby greens
- 1 cucumber, thinly sliced lengthwise, making ribbons
- 2-3 green onions, thinly sliced
- 3 radishes, thinly sliced
- ½ cup sliced California Green Ripe or Black Ripe Olives
- 1 tablespoon capers
- ½ cup finely shredded cheddar cheese, optional
- 8 ounces fresh crab meat (canned is fine if you can’t find fresh. Just use a high-quality canned crab)
- ½ pound cooked small salad shrimp
- Lemon Wedges for serving
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