Ingredients
1
can (4 to 4 1/2 ounces) large shrimp, rinsed and drained
1
can (6 ounces) crabmeat, drained and cartilage removed
6
cups bite-size pieces lettuce, such as iceberg, Bibb, romaine or leaf lettuce
1/2
jar (6- to 7-ounce size) marinated artichoke hearts, drained
1/4
cup sliced ripe olives
1
hard-cooked egg, cut into wedges
1/2
teaspoon capers, if desired
Freshly ground pepper, if desired
Italian or French dressing, if desired
Preparation
Toss shrimp, crabmeat, lettuce, artichoke hearts and olives. Divide between salad bowls.
Top with egg wedges, capers and pepper. Serve with dressing.
