You must be logged in to post a review.
This will remind you of a vacation at the beach on a warm summer day.
For the Thousand Island Dressing:
Combine all ingredients well in a medium bowl. Cover and refrigerate for at least an hour prior to serving to allow flavors to blend. Serve with Crab and Shrimp Chopped Salad.
For the salad:
In a large bowl toss together the lettuces, tomatoes, celery, cucumbers and peppers. Set aside.
In another bowl, toss together the shrimp and crab.
Divide salad among four salad plates or bowls. Top each salad with the shrimp and crab mixture. Arrange quartered eggs around salad. Garnish with chopped chives if desired.
Serve with Thousand Island dressing or dressing of choice.
I get a similar barbacoa salad every time I go to Cafe Rio. This is such an easy summer salad! I buy premade cilantro dressing (I like the El Torrito brand)and use pre-cooked carnitas. A healthy summer dinner in ten minutes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!