Mediterranean Seafood Salad with Reese Red Cooking Wine
Preparation Time: 10 min
Cooking Time: 5 min
Serves 6
INGREDIENTS
- 1 6 oz. can Reese Crabmeat
- 15 cherry tomatoes, quartered
- 2 cups assorted baby greens
- 4 Reese Sardine Fillets, broken into bite-sized pieces
- ½ cup Reese Baby Clams, drained
- ½ cup Reese Quartered Artichoke Hearts
- ¼ cup Reese Hearts of Palm, sliced
- ½ cup Reese Manzanilla Stuffed Pimento Olives
- ¼ cup DaVinci Extra Virgin Olive Oil
- ¼ cup Reese Red Wine Vinegar
- ½ small red onion, minced
- 1 tbsp. fresh marjoram, minced
- ½ cup green pepper, diced
- Salt and pepper, to taste
- 4 Reese Sardine Fillets, bones removed and broken into bite-sized pieces
DESCRIPTION
This kind of salad will not leave you feeling hungry! Made with olives, greens, and plenty of seafood, it’s as fresh as it is filling.
DIRECTIONS
1. In a small bowl, combine olive oil, vinegar, onion, and marjoram. Season with salt and pepper to taste. Set aside.
2. In a large bowl, gently mix seafood, artichokes, hearts of palm, olives, cherry tomatoes, and green peppers together.
3. Drizzle the dressing over seafood mixture and gently toss the salad until evenly coated.
4. Salt and pepper to taste.
5. Line a serving bowl with baby greens and spoon the seafood salad into the center.
2. In a large bowl, gently mix seafood, artichokes, hearts of palm, olives, cherry tomatoes, and green peppers together.
3. Drizzle the dressing over seafood mixture and gently toss the salad until evenly coated.
4. Salt and pepper to taste.
5. Line a serving bowl with baby greens and spoon the seafood salad into the center.