recipes
Mediterranean Vegetable Chop and Crab Salad
INGREDIENTS
Salad Mixture
8 oz. Crab Classic, Chunk Style
1/2 cup romaine lettuce, chopped
2 tbsp. cucumber, peel/seeded/chopped
2 tbsp. red onion, chopped
2 tbsp. red pepper, seeded/chopped
2 tbsp. green pepper, seeded/chopped
2 tbsp. celery, chopped
2 tbsp. scallion, shaved fine
2 tbsp. zucchini, seeded/chopped
2 tbsp. mushroom, chopped
3/4 tbsp. oregano
1 tsp. garlic, minced
1/2 cup feta cheese
2 tbsp. plum tomato, seeded, diced
Lemon Dressing
1/4 cup balsamic dressing
1/4 cup lemon juice
Garnish with lemon zest and feta cheese crumbles.
8 oz. Crab Classic, Chunk Style
1/2 cup romaine lettuce, chopped
2 tbsp. cucumber, peel/seeded/chopped
2 tbsp. red onion, chopped
2 tbsp. red pepper, seeded/chopped
2 tbsp. green pepper, seeded/chopped
2 tbsp. celery, chopped
2 tbsp. scallion, shaved fine
2 tbsp. zucchini, seeded/chopped
2 tbsp. mushroom, chopped
3/4 tbsp. oregano
1 tsp. garlic, minced
1/2 cup feta cheese
2 tbsp. plum tomato, seeded, diced
Lemon Dressing
1/4 cup balsamic dressing
1/4 cup lemon juice
Garnish with lemon zest and feta cheese crumbles.
DIRECTIONS
Prepare all raw ingredients accordingly and place them into a bowl and mix together, reserve 2 tbsp. of the feta cheese for garnishing the top of the salads when serving. Prepare the dressing by simply mixing a balsamic dressing with the lemon juice. Adjust with salt and pepper if needed. Place the salad into a bowl and top with the garnish.
Serving suggestion: Serve this salad into a bowl with a garnish of lemon zest and feta cheese crumbles.
Makes 3-4 servings.
Printable Version
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Serving suggestion: Serve this salad into a bowl with a garnish of lemon zest and feta cheese crumbles.
Makes 3-4 servings.
Printable Version
Go Back to Recipe List
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