This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

Seafood Avocado Cocktail

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Iceberg, tomatoes, pickled onion, maple pepper bacon, maytag blue cheese dressing

Begin by washing the iceberg lettuce thoroughly, then cut it into wedges. Dice the tomatoes into bite-sized pieces and set aside. If using store-bought pickled onions, drain them from their liquid.

Prepare the Ingredients

In a skillet over medium heat, cook the maple pepper bacon until crispy, about 8-10 minutes. Once cooked, remove from skillet and drain on paper towels. Once cooled, chop into small pieces.

Cook the Bacon

In a large bowl, combine the iceberg wedges, diced tomatoes, and pickled onions. Drizzle the Maytag blue cheese dressing over the salad and toss gently to combine.

Assemble the Salad

Sprinkle the chopped maple pepper bacon on top of the salad before serving.

Add Bacon

Divide the salad into serving plates and drizzle with additional blue cheese dressing if desired. Enjoy!

Serve

Iceberg lettuce

Tomatoes

Pickled onion

Maple pepper bacon

Maytag blue cheese dressing