Cioppino Salad

Course : Salads
Serves: 8
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1/2 cup extra virgin olive oil
2 cups celery
2 cups green bell pepper
2 cups sweet red onion
2 tablespoons garlic
4 cups v-8 juice
2 cups chicken stock
2 cups dry white wine
1/4 cup tomato paste
1 teaspoon fresh basil leaves
1 tablespoon crushed red chiles
1/2 teaspoon sugar
3 pounds crabmeat
2 cups tomato concasse
9 cups lettuce

Preparation / Directions:

heat olive oil in a skillet, over a moderate flame add two-thirds the celery, two-thirds the bell peppers, onions, and garlic heat and stir for 4-5 minutes, until tender add vegetable cocktail, chicken broth, wine, tomato paste, basil, red pepper flakes, and sugar bring to a boil, reduce heat, and simmer for 30 minutes add shrimp if used with crab remove from heat and allow to cool add remaining celery, bell peppers, and tomato concasse cover and chill until ready to serve arrange shredded lettuce onto a platter top with crabmeat spoon tomato mixture with shrimp on top serve slightly chilled


Nutritional Information:

365 Calories (kcal); 16g Total Fat; (43% calories from fat); 33g Protein; 12g Carbohydrate; 133mg Cholesterol; 1137mg Sodium

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