Summer Salad
Summer Salad is an moderately easy dinner. Made with 2 1/2 lb. christopher bay frozen cooked popcorn shrimp, 2 1/2 lb. poorman's frozen crabmeat (artificial), 32 oz. block colby jack cheddar cheese, 3 lb. dole classic blend salad in a bag and 12 oz. bottle seafood cocktail sauce, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Start with equal amounts of crab and shrimp; base the size of the salad you want on that.
Defrost crab and shrimp in microwave; rinse and drain.
Put into bowl with juice of 1 lemon.
Let sit for 10 minutes.
Pour off liquid.
Add your choice of the following: shredded cheese, olives, green onions, bell pepper and celery.
Stir in enough mayonnaise to coat ingredients (enough to make them stick).
Sprinkle with lemon pepper.
Chill 30 minutes.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment