Main Course: Seafood Salad

on Aug 27, 2004

By clicking submit, I authorize Arcamax and its affiliates to: (1) use, sell, and share my information for marketing purposes, including cross-context behavioral advertising, as described in our Privacy Policy , (2) add to information that I provide with other information like interests inferred from web page views, or data lawfully obtained from data brokers, such as past purchase or location data, or publicly available data, (3) contact me or enable others to contact me by email or other means with offers for different types of goods and services, and (4) retain my information while I am engaging with marketing messages that I receive and for a reasonable amount of time thereafter. I understand I can opt out at any time through an email that I receive, or by clicking here

1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
1/2 cup small black olives
2 ripe tomatoes, chopped
1/2 cup celery, chopped
1/2 pound small shells pasta, cooked and cooled
1/2 cup mayonnaise
1/2 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

Slice tomatoes into 1/4 - 1/2 inch slices. Slice mozzarella into 1/4 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.

The Skinny: Use light Italian dressing.