Layered Seafood Salad
Simple but very flavorful. I never have any leftovers whenever I have made it. Always a hit at potlucks.
Simple but very flavorful. I never have any leftovers whenever I have made it. Always a hit at potlucks.
- Carbohydrate 7.52830000071415 g
- Cholesterol 69.3000000585828 mg
- Fat 22.0547750184898 g
- Fiber 2.38349994793534 g
- Protein 18.6997000138925 g
- Saturated Fat 13.9535050117679 g
- Serving Size 1 1 Serving (128g)
- Sodium 456.086750346475 mg
- Sugar 5.14480005277881 g
- Trans Fat 1.18073875095686 g
- Calories 301 calories
Step-by-step
- Layer in above order in large serving bowl or dish.
- Cover and refrigerate until peas have thawed.
Refrigerating the assembled dish until the frozen peas thaw requires precise timing. Without a thermometer for this phase, observation serves as the primary diagnostic tool. Watch the condensation on the exterior of the glass bowl and check that the center peas yield to pressure without feeling icy. Frozen peas act as a thermal anchor. They draw ambient heat from the surrounding layers while chilling the shrimp and cheese.
Using mayonnaise instead of the specified Miracle Whip alters the emulsion stability and sugar balance. Miracle Whip contains added high fructose corn syrup, water, vinegar, and modified food starch, creating a sweeter flavor profile and a looser viscosity than true mayonnaise. Substituting standard mayonnaise breaks the intended chemical contrast against the sharp green onions and bitter radishes.
Layer density matters structurally. Hard-boiling eggs requires boiling water maintained at 212 degrees Fahrenheit for exactly 10 minutes to prevent sulfur rings around the yolks. Grate the cheddar cheese freshly on a box grater rather than buying pre-bagged shreds. Pre-bagged cheese contains cellulose anti-caking agents that disrupt the moisture barrier between the salad greens and the dressing.
