For the month of August I’d like to talk about quick salads that you can make for a late summer picnic, your lunch box or a side dish for your dinner table. These recipes will involve only a few items and will have prep times of just a few minutes. I hope you enjoy the following month’s Jewish recipes.
Quick Crab Salad
Ingredients:
Directions
1. Dice your tomato, sweet onion and celery. Place these items in a mixing bowel.
2. Stir in the crab meat and salad dressing and mix until fully incorporated.
3. Chill for a half hour before serving. Garnish with fresh parsley or chives.
Prep time: Less than 10 minutes plus a half hour chilling.
If you don’t use all of the quick crab salad at your meal event, it makes a great sandwich spread on days 2 and 3. Before using as a sandwich spread make sure you stir the contents to mix together the ingredients and to reincorporate any moisture from the veggies that may have separated out.
If you are on a low fat diet then simply substitute non-fat or low fat salad dressings for the full fat varieties. Or, if you are not a fan of creamy salad dressings you can omit the salad dressing and use a splash of olive oil, two cloves of minced fresh garlic and some chives as the dressing portion of the salad.