Warm Cioppino Salad Recipe

  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, minced or pressed
  • 3 tablespoons Safeway SELECT Verdi Olive Oil
  • 1/2 pound uncooked shrimp, shelled and deveined
  • 1/2 pound sliced mushrooms
  • 1/2 pound zucchini, cut into 1/4-inch-thick slices
  • 1 (14.5 ounce) can diced tomatoes, juices reserved
  • 1 1/2 cups drained pitted black ripe olives
  • 3 quarts lightly packed, rinsed, and crisped baby spinach leaves
  • 1/2 shelled cooked crab or imitation crab
  • Salt
  1. In a small bowl, whisk together lemon juice, Worcestershire, basil, oregano, and garlic. Set aside.
  2. Heat 1 tablespoon oil in a 10- to 12-inch frying pan over medium-high heat. When hot, add shrimp and stir constantly until shrimp are pink and no longer translucent in center (cut to test), about 2 minutes. With a slotted spoon, transfer cooked shrimp to a small bowl and set aside.
  3. Add remaining 2 tablespoons oil, the mushrooms, and zucchini to pan. Stir often until zucchini is tender-crisp to bite, about 3 minutes.
  4. Return shrimp to pan along with tomatoes and their juices, olives, and the lemon juice mixture. Stir often until heated through. Put spinach in a large, wide bowl; pour hot mixture over greens, top with crab, and mix gently. Serve immediately. Add salt to taste.