Veggie Crab Salad

1
Wendy Rusch

By
@AmmaWendy

I was basically craving that broccoli salad you often see at get togethers...all I had was cauliflower at the time, so created my own version, then revised into this version the next time. So good with the crab in it, or some leftover cut up chicken. Makes for a meal that way. But very good alone too, as a side dish. In this photo, I had a nectrine added too.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
as a meal 6-8, as a side dish, 12-14
Prep:
45 Min
Method:
No-Cook or Other

Ingredients

  • 1 small
    head of cauliflower, cut into pieces
  • 1 bunch
    broccoli, cut into pieces
  • I large
    cucumber, sliced
  • 2
    bell pepper, cut into pieces, any color
  • 1 medium
    red onion or sweet, halved and sliced
  • 1 c
    grape tomatoes, halved
  • 8 oz
    swiss cheese, cubed or shredded
  • 1/2 - 3/4 c
    craisins, (dried cranberries)
  • 1 c
    roasted salted almonds, coarsely chopped
  • 3 - 4 c
    crab, imitation...if desired
  • DRESSING

  • 1 1/2 c
    mayonnaise or greek yogurt
  • 1/3 c
    balsamic vinegar or red wine vinegar
  • 1/4 c
    sugar or honey
  • 1 tsp
    sea salt
  • 1/2 - 1 tsp
    course black peper

How to Make Veggie Crab Salad

Step-by-Step

  1. Place all salad ingredients into large bowl and toss a bit.
  2. In a medium bowl whisk together dressing ingredients until smooth.
    Poor over veggie mixture. Toss to coat and serve.
  3. Crisp bacon crumbled over this salad is always appreciated!!!
    I usually do 12 - 16 oz.

Printable Recipe Card

About Veggie Crab Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free Low Fat Low Carb
Other Tag: Quick & Easy




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