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Mediterranean Salad (for two)

This salad loaded with crabmeat, shrimp, olives and so much more is a perfect dinner when you're looking for something light and delicious.  Make tonight a special occasion.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Entree
Cuisine: Italian - American
Keyword: mediterranean salad, seafood salad
Servings: 2
Calories: 334kcal
Author: Chef Dennis Littley


  • 1/4 lb jumbo lump crabmeat
  • 6 Jumbo shrimp cooked Peeled and deveined
  • 1/2 cup pasta cooked
  • 8 grape tomatoes or 1 large tomato cut in wedges
  • 8 olives
  • 2 stalks celery sliced
  • 1 carrot shredded
  • 1/4 cup crumbled Feta cheese your favorite cheese can be substituted
  • 4 ounces artichoke hearts sliced - optional
  • 1 cup homemade croutons optional
  • 1 head romaine hearts cleaned and chopped into bite size pieces


  • Cook pasta and allow to cool
  • Cook shrimp for 5 minutes in boiling water, remove from water and cool quickly with ice of cold water.
  • Peel and devein. (shrimp may also be sliced in half long way to give the illusion of more shrimp)
  • wash and chop romaine.
  • slice celery and shred carrot.
  • Build your salad with the romaine base then add in all of your vegetables, pasta and crumbled feta.
  • The last thing you should do is place the shrimp and then top with the jumbo lump crabmeat.


Calories: 334kcal | Carbohydrates: 30g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 1399mg | Potassium: 329mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1415IU | Vitamin C: 26mg | Calcium: 200mg | Iron: 3mg