Recipe: Crab and Olive Salad

Crab and Olive Salad
Makes 8 servings.

1 package "zesty" Italian salad dressing
2 lbs. lump crabmeat, picked over
1 lb. olive salad, drained
1 (13.75-oz.) can hearts of palm, drained and sliced
1 (13.75-oz.) can marinated and quartered artichoke hearts, drained
1/2 head romaine lettuce, cut thinly
1/4 head red cabbage, shredded

Make dressing according to package directions. In a large bowl, gently toss all ingredients except lettuce and cabbage.

In another bowl, combine lettuce and cabbage and arrange on a large platter. Mound crab salad over lettuce and serve.