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10 minutes
10 minutes
- 1 can (4 to 4 1/2 ounces) large shrimp, rinsed and drained
- 1 can (6 ounces) crabmeat, drained and cartilage removed
- 6 cups bite-size pieces lettuce, such as iceberg, Bibb, romaine or leaf lettuce
- 1/2 jar (6- to 7-ounce size) marinated artichoke hearts, drained
- 1/4 cup sliced ripe olives
- 1 hard-cooked egg, cut into wedges
- 1/2 teaspoon capers, if desired
- Freshly ground pepper, if desired
- Italian or French dressing, if desired
- Combine succulent shrimp, delicate crabmeat, crisp lettuce, tender artichoke hearts, and briny olives in a large bowl. Portion the mixture into individual salad bowls.
- Arrange egg wedges, capers, and pepper on top. Drizzle with dressing before serving.
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