Three-in-One Party Salad

from Family Circle

Three-in-One Party Salad
Servings: 12 Prep 25 mins Chill 1 hr

Ingredients

Mayonnaise Dressing:
  • 1 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil
Salads:
  • 1 pound cooked chicken, cooled and cut into 1/4-inch cubes
  • 4 ribs celery, thinly sliced
  • 1 pound medium-size shrimp, cooled, cut into 1/4-inch cubes
  • 8 hard-cooked eggs, peeled and coarsely chopped
Greens, washed
  • 1 small head iceberg lettuce, torn in pieces
  • 1 small head romaine, torn in pieces
  • 1 small head radicchio, torn in pieces
  • 1 carrot, cut into matchstick pieces
  • 4 radishes, sliced
  • 1 container (1 pint) cherry tomatoes (2 cups), halved
  • 1/3 cup Basic Vinaigrette (recipe on www.familycircle.com) OR: bottled vinaigrette dressing
  • 2 package ready-to-serve dinner-size potato rolls (24 rolls total)

Make It

Dressing:

1. 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.

Salads:

2. 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.

3. 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.

4. 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.

Greens:

5. 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

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 568, Fat, total (g): 32, chol. (mg): 253, sat. fat (g): 6, carb. (g): 38, fiber (g): 4, pro. (g): 33, sodium (mg): 936, Percent Daily Values are based on a 2,000 calorie diet.
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