Cioppino Bread Basket
1 quart mixed salad greens
2 cups cooked crabmeat
1 lb. medium shrimp, cleaned and cooked
1 cup canned, quartered artichoke hearts
1 medium tomato, cut into wedges
1 small onion, finely chopped
1 cup salad dressing, your choice
In large bowl, combine salad greens, crabmeat, shrimp, artichoke hearts, tomato and onion. Cover and chill 1 hour. Just before serving, toss with salad dressing.
With serrated knife, slice 2 inches off top of bread. Remove center portion of bread with knife, leaving the shell approximately 1/2-inch thick. Spoon salad mixture into salad.
Serves 6.