Name: Cioppino-Mixed Green Salad
Prep time: 20 min
Yield: 10 servings
Ingredients: 1 cup Italian salad dressing; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1/4 cup dry white wine, optional; 3/4 pound peeled and deveined cooked shrimp (31-40 per pound); 2 cups lump crabmeat (about 10 ounces), drained; 16 cups torn mixed salad greens; 2 large tomatoes, seeded and coarsely chopped; 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained; 1 large red onion, thinly sliced and separated into rings; 1 can (6 ounces) pitted ripe olives, drained and quartered; 6 hard-boiled large eggs, quartered lengthwise; Optional: Minced fresh parsley and lemon wedges

Living in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California

Ingredients

1 cup Italian salad dressing

1 tablespoon minced fresh basil or 1 teaspoon dried basil

1/4 cup dry white wine, optional

3/4 pound peeled and deveined cooked shrimp (31-40 per pound)

2 cups lump crabmeat (about 10 ounces), drained

16 cups torn mixed salad greens

2 large tomatoes, seeded and coarsely chopped

2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained

1 large red onion, thinly sliced and separated into rings

1 can (6 ounces) pitted ripe olives, drained and quartered

6 hard-boiled large eggs, quartered lengthwise

Optional: Minced fresh parsley and lemon wedges

Instructions

1 In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.

2 Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.