Mediterranean Seafood Salad with Reese Red Cooking Wine

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.

Prep Time: 
10 minutes
Cook Time: 
5 minutes

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

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.