Chopped Salad with Crab and Shrimp and Thousand Island Dressing

Serve this for a summertime lunch or a simple supper, with extra dressing on the side!

 

 FOR THE SALAD: 

1 head Romaine lettuce, chopped

 ½ head to 1 whole head iceberg lettuce, chopped 

1 cup halved yellow cherry tomatoes

 3 whole to 4 whole Roma tomatoes, seeded and diced

 4 stalks celery, diced 

1 whole large or 2 small European cucumbers, unpeeled, diced 

1 whole orange sweet pepper, stem and seeds removed then diced

½ pound to 1 pound cooked shrimp, peeled and deveined and coarsely chopped

½ pounds to 1 pound jumbo lump crab meat 

 4 whole hard boiled eggs, peeled, quartered lengthwise 

Chives, snipped for garnish (optional)

FOR THE THOUSAND ISLAND DRESSING: 

1 cup mayonnaise

 ¼ cups chili sauce

 2 Tablespoons sweet pickle relish

 2 Tablespoons white wine vinegar

 2 teaspoons sugar

 2 teaspoons finely minced white onion

 1 teaspoon Worcestershire sauce

¼ teaspoons salt

Ground black pepper

 

DIRECTIONS: 

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. Top with a dollop of dressing. Garnish with chopped chives if desired.