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Seafood Taco Salad

2 cans Crown Prince Natural Skinless & Boneless Pink Salmon, drained and flaked
1 can Crown Prince Natural Lump White Crab Meat, drained and rinsed
1 envelope taco seasoning, divided in half
recipe 3 flour tortillas, halved and cut into thin strips
3 tablespoons olive oil
16 ounces mixed salad greens
1 medium tomato, chopped
1 15 ounce can black beans, drained and rinsed
2 cups shredded Mexican cheese blend (cheddar and Monterey jack)

Dressing:
1/2 cup olive oil
1 small onion, finely chopped
4 tablespoons red wine vinegar
2 tablespoons minced red bell pepper
6 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar

Combine the salmon, crab and 1/2 envelope taco seasoning in a small bowl; mix well and set aside. In another bowl, combine dressing ingredients; mix well and set aside.

In a skillet, stir-fry tortilla strips in oil and drain on paper towels when done. Sprinkle with remaining taco seasoning while strips are still hot.

In a large bowl, combine the salad greens, tomato, beans, seafood mixture, cheese and tortilla strips. Drizzle with dressing and toss together. Serves 8.

Per Serving:  400 Calories (251 Calories from Fat),  29g Fat,  18g Protein,  20g Carbohydrate, 46mg Cholesterol,  860mg Sodium


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