Ingredients
6
cups romaine and iceberg lettuce mix (from 10-ounce bag)
4
cups broccoli slaw mix (from 8-ounce bag)
1
cup sliced drained roasted red bell peppers (from 12-ounce jar)
1
package (8 ounces) refrigerated imitation crabmeat chunks, large pieces cut up
4
hard-cooked eggs, sliced
1
cup 1x 1/4-inch strips Cheddar cheese
1
cup 1x 1/4-inch strips cucumber
1
cup Thousand Island dressing
2
tablespoons chopped fresh chives
Preparation
For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 cup broccoli slaw, 1/4 cup bell peppers, 1/4 cup crabmeat, 1 egg, 1/4 cup cheese strips and 1/4 cup cucumber strips. Drizzle 1/4 cup dressing over each salad. Sprinkle with chives. Serve immediately or cover and refrigerate up to 24 hours.
To serve, toss salads.
