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TOPIC: Spring Crab & Rice Salad

Cassi

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Posts: 1153

Date: Mon May 16 1:28 PM, 2005

Spring Crab & Rice Salad	Permalink

Spring Crab & Rice Salad 1/4 Lb asparagus spears 1/4 Lb snow peas or green peas 2 small carrots, sliced 3 cups cooked long-grain rice 1 medium ripe tomato or 2 plum tomatoes, finely chopped 1/4 cup minced parsley 1/2- 3/4 pounds crabmeat Fresh chives, parsley and basil for garnish In a small bowl, combine the dressing ingredients, whisk to mix and taste for seasoning; set aside. Bring a small pan of water to a boil. Trim the asparagus spears and cut them into 2-inch lengths. Trim the snow peas. When the water boils, add the asparagus, return the water to a boil and cook for about 1 minute. Scoop out the asparagus with a slotted spoon and submerge in a bowl of ice water. Repeat with the peas and carrots, cooking each until just tender but still crunchy, about 30 seconds for peas, 1 1/2 minutes for carrots. Drain the cooled vegetables well and put them in a large bowl with the rice, tomato, parsley and crab. Pour the dressing over and stir gently to mix. Serve on rice garnished with herb sprigs - Serves 4 -- Edited by Cassi at 14:30, 2005-05-16 __________________ Come visit our sister site Alfabet Soup for fellowship and fun!

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