Green Goddess Salad with Crab Meat
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- salad greens, such as lettuce, curly endive, or escarole
- 2 cans crab meat, drained, (about 184 g / 6.5 oz each or 2⅔ cups)
- 2½ cups Green Goddess Salad Dressing, Shortcut
Instructions
- Rinse, drain, and pat dry the salad greens. Tear into bite size pieces, about 8 cups or as much or as little as you want. Add to a large mixing bowl.
- Drain crab meat, picking out any shell. (I will research using imitation crab sticks as well for this recipe.)
- Add the crab to the salad greens, toss, and place in a large plastic bag or vegetable freshener, place in the fridge for at least an hour to chill.
- When ready to serve, Place the salad greens and crab into a large chilled salad bowl.
- Add Green Goddess Salad Dressing, gently toss to coat the greens and crab.
- Serve and enjoy.
Notes
For now I will say this is Fair cost per serving, there is canned crab in high end stores, I am just not sure of the cost. I will also research using imitation crab sticks for this recipe, and that would reduce the cost as well.
Shortcut: Green Goddess Salad Dressing.
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