Cioppino-Mixed Green Salad

Name: Cioppino-Mixed Green Salad
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; Minced fresh parsley and lemon wedges, optional

"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 version is the top request. —Cleo Gonske, Redding, California..."

INGREDIENTS

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1 cup Italian salad dressing

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1 tablespoon minced fresh basil or 1 teaspoon dried basil

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1/4 cup dry white wine, optional

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

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2 cups lump crabmeat (about 10 ounces), drained

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16 cups torn mixed salad greens

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2 large tomatoes, seeded and coarsely chopped

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

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1 large red onion, thinly sliced and separated into rings

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

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6 hard-boiled large eggs, quartered lengthwise

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Minced fresh parsley and lemon wedges, optional

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