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ASPARAGUS AND CRABMEAT SALAD

Ingredients: 1 Cup(s) Clove garlic, minced 1 Tablespoon(s) Lemon juice - fresh 1 1/2 Teaspoon(s) Shallot - minced 1/2 Teaspoon(s) Dijon mustard 1/4 Teaspoon(s) Pepper 1 Pound(s) Asparagus - trimmed 8 Ounce(s) Crabmeat - cooked 4 large Boston lettuce leaves - or butter lettuce leaves Directions: Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.
Check some related videos Similar recipes: Miso salad dressing Blend all ingredients in a blender or food processor until smooth. Yield: 2/3 cup Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias> Asparagus salad w/pecans Bring large pot of watewr to a boil. Wash aparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove t Asparagus and beef with black beans COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4-inch thick slices; toss with the Warm fajita rice salad Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. 1. Place beef in plastic bag or shallow dish. 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Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot cream int 7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice. Chill. Serve on a bed of alfalfa sprouts. Mediterranean chopped vegetable and herb salad Combine the cucumber, peppers, carrot, tomatoes, cilantro, dill, parsley, mint, garlic and onions in a bowl. Add the olive oil and lemon juice. Toss to combine. Season with salt and toss again. Cover and refrigerate until ready to serve. Variation: A li Chopped winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabb Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from rind; remove core and any "eyes." Slice each fourth lengthwise; cut crosswise into chunks. Orange wakame salad Soak wakame in 2 cups of hot water for 10 minutes. Drain and add remaining ingredients. Chill and serve. Prep Time. 10 minutes Yield: 4 servings Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Karen Mintzias> White cabbage, grapefruit and grape salad Finely shred the cabbage. Halve and de-seed the grapes. Cut the rind and pith from the grapefruit, cut the flesh into quarters and slice it thinly. Mix all 3 together in a serving bowl. Beat the remaining ingredients together to make the dressing and fold Asparagus and crab meat soup (mang tay nau cua) Cut asparagus into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck eg Fresh tuna & red potato salad Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add the potatoes and cover. Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool Turkey tonnato salad For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper. For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of dressing. Taste for seasoning. Arrange arugula or watercress on large plate. Mo Antipasto salad #2 In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms & Quick asparagus salad Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip. Wash well and cut on the diagonal into 1 1/2-inch lengths. Bring 6 cups of water to a boil in a saucepan over high heat. Add the a Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 T butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk a Cobb salad Whisk dressing ingredients together; set aside. Line individual salad plates or a large platter with butter lettuce leaves. Spread shredded lettuce and watercress over butter lettuce leaves. Arrange chicken, bacon, eggs, tomatoes, and avocado in Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Asparagus vinaigrette Wash and trim asparagus. Cook until just tender, about 10 minutes; drain. Rinse with cold water to stop cooking; drain on paper toweling. Arrange on a platter; chill. Combine oil, vinegar, mustard, salt, pepper, parsley, green onion, relish, and Tossed bean salad Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill. Food Exchange per serving: 2 VE Ziti with asparagus, peas and lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto Chef's salad Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cookin. Peel eggs; slice. Meanwhile, rub large salad bowl with garlic clove; discard g Lettuce and fruit salad with poppy seed dressing Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing. Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add 3/4 cup v Asparagus and garlic Preheat oven to 350 (175) 1. Put ingredients into foil, sealed, and cook for 20-25 minutes. 2. Divide into multiple foil packets as needed. Lime mint salad #1 In sauce pan heat jello and apple sauce over low heat till jello is dissolved. Cool. Add celery, nuts, cherries and Lemon Lime beverage. Chill until syrupy. Chill evaporated milk in ice trays until it forms ice around edges of trays. Whip and add L Layered zucchini potato salad In med saucepan, bring water, 2 T margarine and salt to rolling boil. Remove from heat. Stir in sour cream and potato flakes until combined. Add corn; mix well and set aside. In large skillet, melt 2 T margarine; add zucchini and onion. Stir-fr Mediterranean salad dressing mash the minced garlic with the salt with the side of your knife to form a paste. whisk the mustard and vinegar and garlic until blended. add the olive oil, herbs and pepper and whisk until smooth and creamy. this is great on a fresh vegetable salad. add Sweet 'n sour spinach salad 1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors. 2. In a large bowl, combine all salad ingredients except eggs. 3. Just before serving, add enough dressing to coat greens; toss Asparagus strudel Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Me Couscous salad In a large bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve. J