This kind of salad will not leave you feeling hungry! Made with olives, greens, and plenty of seafood, it's as fresh as it is filling.
1/4 cup DaVinci Extra Virgin Olive Oil
1/4 cup Reese Red Wine Vinegar
1/2 small red onion, minced
1 tbsp. fresh marjoram, minced
1 6 oz. can Reese Crabmeat
1/2 cup Reese Baby Clams, drained
4 Reese Sardine Fillets, bones removed and broken into bite-sized pieces
1/2 cup Reese Quartered Artichoke Hearts
1/4 cup Reese Hearts of Palm, sliced
1/2 cup Reese Manzanilla Stuffed Pimento Olives
15 cherry tomatoes, quartered
1/4 cup green pepper, diced
2 cups assorted baby greens
Salt and pepper, to taste
In a small bowl, combine olive oil, vinegar, onion, and marjoram. Season with salt and pepper to taste. Set aside.
In a large bowl, gently mix seafood, artichokes, hearts of palm, olives, cherry tomatoes, and green peppers together.
Drizzle the dressing over seafood mixture and gently toss the salad until evenly coated.
Salt and pepper to taste.
Line a serving bowl with baby greens and spoon the seafood salad into the center.