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Seafood Layered Salad

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"One of our favorite salads. When I serve it at parties I always get requests for the recipe. I usually make the dressing and chop the vegetables ahead of time and assemble right before dinner. Serve with French bread croutons."
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45 m servings 669 cals
Original recipe yields 2 servings (2 salads)

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  • Prep

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  1. Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
  2. Whisk Dijon mustard, white wine vinegar, and salt in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
  3. Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.
  4. Remove ring molds carefully; drizzle remaining dressing over watercress.

Nutrition Facts

Per Serving: 669 calories; 63.4 g fat; 17.3 g carbohydrates; 13.4 g protein; 30 mg cholesterol; 1206 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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