ArcaMax Chef - Main Course -- Seafood Salad

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Main Course -- Seafood Salad

1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
One half cup small black olives
2 ripe tomatoes, chopped
One half cup celery, chopped
One half pound small shells pasta, cooked and cooled
One half cup mayonnaise
One half cup plain yogurt
1 cup chili sauce

Combine first 6 ingredients in a large bowl and toss. Chill until ready to serve. Combine last 3 ingredients and whisk together. Just before serving, place salad on individual serving plates and scoop a desired amount of dressing on top of salad. Toss and serve cold.

The Skinny: Use low fat mayo and yogurt. We made this the other day with fat free yogurt and it seemed like something was missing.

Tomatoes with Fresh Mozzarella

4 large ripe fresh tomatoes
8 oz. fresh mozzarella packed in water
Salt and fresh ground pepper
Italian dressing
Fresh basil leaves

Slice tomatoes into one quarter to one half inch slices. Slice mozzarella into one quarter inch slices. Arrange one layer of tomato slices in bottom of a serving dish. Sprinkle with salt and pepper and then top with a few slices of mozzarella. Repeat alternating layers of tomatoes and mozzarella and, when finished, sprinkle with Italian dressing to taste and garnish with fresh basil leaves.

The Skinny: Use light Italian dressing.

This news arrived on: 08/31/2007

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