Drain artichokes, reserving marinade. Pour reserved marinade over Alaska Surimi Seafood in bowl; set aside.
On each of four large serving plates or salad bowls, divide and place salad greens. Portion one-quarter of eggs, tomatoes, avocados, olives, artichokes, and bacon over salad greens. Top with drained surimi and 1/3 cup salad dressing.*
* A signature dressing made by blending 2/3 cup low-fat mayonnaise, 1/3 cup chili sauce, 1 Tablespoon minced green onions, 2 teaspoons lemon juice, 1 teaspoon prepared horseradish, and 1/8 teaspoon cayenne may be substituted for bottled dressing.
Low-Fat Variation: Substitute 1 cup non-fat salad dressing, artichokes packed in water and turkey bacon; reduce the number of eggs to two.