DILLY CRAB SALAD
Krabbsallad med dill
1 red, 1 green and 1 yellow bell pepper
½ head iceberg lettuce
1 piece of leek, approx 4 inches
½ bunch dill
1 can asparagus in pieces, 7 oz
Dressing:
2 to 3 tablespoons finely chopped leek
1 crushed garlic clove
or ½ teaspoon garlic salt
2 tablespoons white wine vinegar
½ teaspoon Italian salad spice
salt
black pepper
2/3 cup oil
2 tablespoons water
Thaw the crabsticks and cut them in pieces. Rinse, trim and shred the peppers. Rinse lettuce and leek, then cut the lettuce in rather large pieces and shred the leek. Chop the dill but save a few sprigs for decoration.
Krabbsallad med dill
A lovely, easy-to-make crab
salad for your family or guests. If you want it more substantial. you can blend
in hard-boiled eggs in wedges.
4 servings
4 servings
2 packages frozen crabsticks
or 2 cans crab1 red, 1 green and 1 yellow bell pepper
½ head iceberg lettuce
1 piece of leek, approx 4 inches
½ bunch dill
1 can asparagus in pieces, 7 oz
Dressing:
2 to 3 tablespoons finely chopped leek
1 crushed garlic clove
or ½ teaspoon garlic salt
2 tablespoons white wine vinegar
½ teaspoon Italian salad spice
salt
black pepper
2/3 cup oil
2 tablespoons water
Thaw the crabsticks and cut them in pieces. Rinse, trim and shred the peppers. Rinse lettuce and leek, then cut the lettuce in rather large pieces and shred the leek. Chop the dill but save a few sprigs for decoration.
Alternate crabsticks, drained
asparagus, sweet peppers, lettuce, leek and dill in a salad bowl and decorate
with a few dill sprigs.
For the dressing you mix leek,
garlic, vinegar, salad spice, salt and pepper, add oil and water and shake
well.
Serve the crab salad with the
dressing in a separate bowl.
Enjoy!
Bella
No comments:
Post a Comment