SEAFOOD LAYERED SALAD

Seafood Layered Salad image

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.

Provided by 4xamominparadise

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 15

Ingredients

1 bunch watercress, stemmed
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
½ teaspoon salt
½ cup olive oil
¼ cup chopped shallots
2 teaspoons chopped fresh parsley
1 teaspoon minced fresh thyme
½ cup peeled, seeded, and diced tomato
2 tablespoons chopped fresh chives, divided
½ cup diced avocado
½ cup peeled, seeded, and diced cucumber
½ cup drained, rinsed, and diced hearts of palm
½ cup diced artichoke hearts
½ cup lump crabmeat

Steps:

Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
Whisk Dijon mustard, white wine vinegar, and salt together in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
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.
Remove ring molds carefully; drizzle remaining dressing over watercress.

Nutrition Facts : Calories 669.2 calories, Carbohydrate 17.3 g, Cholesterol 30 mg, Fat 63.4 g, Fiber 6.7 g, Protein 13.4 g, SaturatedFat 8.9 g, Sodium 1205.5 mg, Sugar 2.5 g