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Cook'n with Betty Crocker 
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Mediterranean Salad |
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Serves: 6 Print this Recipe1/2 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 tablespoons 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. Mediterranean Salad comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! California Broccoli Salad Easy Luncheon Salad Plate Ginger Ale Salad Squares Mediterranean Salad Fruited Chicken Salad Chinese Chicken Salad Fiesta Beef Salad Deli-Style Pasta Salad Melon-Berry Salad Marinated Green Beans |
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