Serves: 6
Total Calories: 226

1/2 pound green beans fresh diagonally sliced and cooked (2 cups)
1 (8-ounce) bottle Green Goddess or ranch salad dressing
4 potatoes new, small, cooked and cubed
8 ounces imitation crab meat or medium, peeled, cooked shrimp
1 tablespoon lemon juice
10 to 12 lettuce romaine leaves
5 cups lettuce shredded iceberg
2 (6 1/2-ounce) cans pink salmon skinless, boneless, drained
3 eggs large hard-cooked, peeled, and cut in wedges
1 (3 1/4-ounce) can olives pitted medium, drained
1 to 2 tablespoon capers (optional)
Cracked pepper
12 cherry tomatoes
2 lemons small, cut in wedges

Toss green beans with 2 tablespoons of the dressing. Cover and chill. Toss potatoes with 2 tablespoons of the dressing. Cover and chill. Place crab in a small bowl and sprinkle with lemon juice. Cover and chill.

Just before serving, line a chilled large platter with romaine leaves. Top with shredded lettuce. Drain crab. Arrange green beans, potatoes, crab, salmon, eggs, and olives on the greens. Sprinkle with capers, if desired, and cracked pepper. Garnish with tomatoes and lemons. Pass remaining dressing.


Serve with toasted pita bread and honey-flavored yogurt.

Nutritional Facts:

Serves: 6
Total Calories: 226
Calories from Fat: 60

More Recipes from the Simple Dishes/Summer Days Cookbook:
California Broccoli Salad
Chinese Chicken Salad
Deli-Style Pasta Salad
Easy Luncheon Salad Plate
Fiesta Beef Salad
Fruited Chicken Salad
Ginger Ale Salad Squares
Marinated Green Beans
Mediterranean Salad
Melon-Berry Salad
Tomato-Mozzarella Salad