Best Veggie Crab Salad Recipes
CRAB & VEGGIE SALAD
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEGGIE CRAB SALAD
I was basically craving that broccoli salad you often see at get togethers...all I had was cauliflower at the time, so created my own version, then revised into this version the next time. So good with the crab in it, or some leftover cut up chicken. Makes for a meal that way. But very good alone too, as a side dish. In this...
Provided by Wendy Rusch
Categories Other Salads
Time 45m
Number Of Ingredients 16
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.
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