Veggie Crab Salad Recipes

Steps:

• 1. Place all salad ingredients into large bowl and toss a bit.
• 2. In a medium bowl whisk together dressing ingredients until smooth. Poor over veggie mixture. Toss to coat and serve.
• 3. Crisp bacon crumbled over this salad is always appreciated!!! I usually do 12 - 16 oz.

Steps:

• Cook rainbow rotini, oil and 1/2 tablespoon of salt at a medium heat in 3 quarts of rapidly boiling water for approx. 9 to 11 minutes or when pasta looks ready. It should be tender not soggy (that means it is over cooked). Remove and drain pasta. Use the same water to reheat the frozen mixed vegetables for about 1 minute -- just to heat up the vegetables and not toss them in the salad frozen. After vegetables heat up, drain them and have them ready to use.
• Crab should be cooked and taken out from its shell if you are using fresh crab. Otherwise you can use canned crab meat.
• Ready to mix..... In a salad bowl add all ingredients: drained pasta, mix vegetables, shredded lettuce, finely cut red onion, crab meat, real mayo and Miracle Whip (or light mayo) and 1/2 tablespoon of salt. Mix well and refrigerate until is ready to serve.

Steps:

• In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
• In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
• Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.