Spicy Shrimp & Crab Fiesta Salad

Ingredients

40 Hidden Bay Cooked Black Tiger 16-20 P&D Tail-On Shrimp, grilled
     RFS Item 78822
1 1/4 lbs. crab meat (backfin, claw or special)
5 lbs. Markon Ready-Set-Serve Insalata Blend
         RFS Item 79844
2 1/2 lbs. Markon First Crop Cherry Tomatoes
               RFS Item 67164
10 oz. yellow and red bell pepper, julienned
1 1/4 lbs. mushrooms, quartered
10 oz. sliced black olives
1 quart Culinary Secrets Southwest Ranch Dressing
            RFS Item 28420
20 sprigs Markon First Crop Wash & Trim Fresh Parsley

Directions

1. For one serving, in a medium sized bowl, gently toss 4 oz. of mixed greens, 1/2 oz. each of black olives, red and yellow pepper, and 1 oz. mushrooms with 2 fl. oz. of Culinary Secrets Southwest Ranch Dressing.

2. Transfer salad mixture to a large chilled serving bowl and top with 2 grilled shrimp and 1 oz. crab meat. Garnish plate with 2 oz. cherry tomatoes and a fresh parsley sprig.

Yield: 20 servings