Advertisement

Ingredients

Mayonnaise Dressing:
Salads:
Greens, washed

Directions

Dressing:
  • Whisk together the reduced-fat mayonnaise, mustard, salt and black pepper in a medium-size bowl until well blended. Gradually whisk in the olive oil until thoroughly blended. Cover dressing and refrigerate until ready to use.

    Advertisement
Salads:
  • Fold together the cooked chicken, one third of the mayonnaise dressing and one third of celery in a medium-size bowl. Cover the chicken salad and refrigerate for at least 1 hour.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a second medium-size bowl, mix together the cubed shrimp, one third of the mayonnaise dressing and one third of the celery. Cover the shrimp salad and refrigerate for at least 1 hour.

Instructions Checklist
  • In another medium-size bowl, mix hard-cooked eggs, remaining dressing and the remaining celery until well blended. Cover the egg salad and refrigerate for at least 1 hour.

Instructions Checklist
Greens:
  • To serve, toss together iceberg, romaine, radicchio, carrot, radish, tomatoes and the vinaigrette. Spread over large, deep, oval platter. Arrange chicken, shrimp and egg salads in mounds over greens. Serve with the potato rolls.

Nutrition Facts

568 calories; total fat 32g; saturated fat 6g; cholesterol 253mg; sodium 936mg; carbohydrates 38g; fiber 4g; protein 33g.

Reviews