Imitation Crab Salad Recipe

This image courtesy of cullyskitchen.com

Imitation Crab Salad

Ingredients

• 1 pound elbow macaroni
• 2 medium tomatoes (chopped)
• 1 small sweet onion (finely diced)
• 2 cups shredded cheddar cheese
• 2 stalks celery (thinly sliced)
• 1 pound imitation crab meat (flaked or minced)
• 1 cup mayonnaise or salad dressing (or to taste)
• Salt and pepper to taste

Instructions

1. Boil macaroni according to directions on package. Strain and rinse with cold water.
2. Stir in the onion, celery, tomato, crab meat, mayo, then salt and pepper to taste.
3. Fold in the shredded cheddar-serve cold (I like to make this a little ahead of time so it has a chance to cool in the fridge)

3 BEAN BARBECUE SALAD

Read more about it at www.cooks.com/rec/view/0,1750,134179-241192,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lb fresh green beans
1/2 cup water
1 can pinto beans
1 can black beans
2 cloves garlic, minced
pinch of oregano and basil (optional)
1-2 red vinegar peppers, sliced
1/3 teaspoon rubbed sage or Lawry's Poultry Seasoning
salt and pepper, to taste
1/2 cup Good Seasons Italian dressing (or vinaigrette)

Wash beans in cold running water. Remove both ends from beans. Cut beans into 1 1/4 inch pieces.Bring 1/4 cup water to a rolling boil. Add the garlic and a pinch of salt to the water.
Drop cut beans into boiling water; reduce heat to a simmer and continue cooking until beans are a bright green color and slightly tender.
Drain 1/2 the liquid from the canned pinto beans and add to the green beans in the saucepan. Do the same with the black beans. Add sage or poultry seasoning. If you use the rubbed sage instead of the seasoning, adjust salt as necessary. Add oregano and basil, if using (use fresh herbs when in season, but dry herbs can be rehydrated in cooking water). Stir well.
Slice the vinegar peppers into strips 1 inch long and 1/4 inch wide; add to mixture. Stir in dressing and bring to a boil for 1 minute.
Serve immediately while still warm, or chill in refrigerator and serve cold. Makes a wonderful side dish for hot Summer night barbecues.

Submitted by: CM

FLAKED CRAB SALAD

2 cups flaked crab meat
pinch of sea salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 cup Kraft olive oil mayonnaise
1/2 cup finely chopped celery with leaves
large pinch of ground celery seed
1 tsp. dry or 1 tbsp. fresh parsley
Crisp or frilly lettuce leaves

Wash, dry and remove strings from celery before chopping. Peel strings up from bottom of celery stalks and discard.Flake the crab meat (artificial crab or lobster may be substituted). In a medium bowl, toss crab with remaining ingredients except lettuce.
Wash, dry and arrange lettuce in a circle covering the serving dish. Scoop salad into lettuce center. Sprinkle salad with a pinch of paprika and parsley (or even minced chives), if desired.
This salad can also be served in tomato shells (scoop out seeds; tomatoes should be firm ripe).

Submitted by: Belle

Fried Cabbage with Bacon, Onion, and Garlic

6 slices bacon, chopped

1 large onion, diced

2 cloves garlic, minced

1 large head cabbage, cored and sliced

1 tablespoon salt, or to taste

1 teaspoon ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon paprika

Directions

1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Fresh Quinoa Salad

I have a desire for this to be a food blog. SO - sometimes there's just some things I gotta share with you! I eat this dish at least once-ish a week. It's so tasty. And healthy. And easy. And gluten free. And vegan (if you don't put in goat cheese!). And easy to change to your tastes! I named it “fresh quinoa salad”.

Fresh Quinoa Salad Recipe-

Ingredients: (what’s awesome is that you can put whatever you currently have in your kitchen or what fits your taste! I didn’t list any amounts below because it just depends on what you’re wanting.)

Black beans
Corn
Zucchini
Yellow squash
Grape tomatoes
Dry Coleslaw mix (pre-dressing. it’s comes in a bag near the lettuce. it has shredded carrots & broccoli & cabbage)
Green bell pepper
Cooked quinoa (mine was a mix of regular and red quinoa)
Lime juice (I use one whole lime)
Salt, garlic powder, onion flakes
Goat cheese!

Other things that you could put in but I didn’t this time:

Red, orange, or yellow bell pepper
Olive oil
Chicken
Cilantro
Chick peas
Spinach
Onions / Green onions
Avocado!!

Instructions:

Cut all the veggies and mix it all together. No really. That’s it. I just get a massive bowl and put it all the cut up veggies, beans, corn, quinoa, & lime juice. I sprinkle the goat cheese on top. Leave it off and it’s vegan!

Thanks to The Burlap Bag

Grilled butter lettuce with Creamy Dressing

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for grill
1/3 cup buttermilk
2 tablespoons mayonnaise
2 teaspoons white-wine vinegar
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh chives
coarse salt and ground pepper
4 slices crusty bread
1 garlic clove, peeled
                                            2 heads butter lettuce, such as Bibb or Boston, halved

Directions:
Heat a grill or grill pan to medium-high.  Clean and lightly oi hot grill.  In a small bowl, whisk together buttermilk, mayonnaise, and vinegar.  Stir in basil and chives;  season with salt and pepper.  (To store, refrigerate in an airtight container, up to 3 days.)
Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes.  Rub with garlic, season with salt, and cut into cubes.
Grill lettuce, cut side down, until charred in spots, about 3 minutes.  Serve warm, topped with dressing and croutons.

Try this:  Grilling gives lettuce charred edges that add extra flavor but keeps the inside nice and crunchy.

Tuna and White Bean Salad

Ingredients

2 cans (6 ounces each) water-packed tuna, drained
1 can (15 ounces) great Northern or navy beans, drained and rinsed
2 garlic cloves, minced
4 plum tomatoes, diced (3 cups)
3 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
2 tablespoons capers, rinsed
1 cup roughly chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 slices thick country bread, toasted or grilled


Directions

In a large bowl, combine tuna, beans, garlic, tomatoes, olive oil, lemon juice, capers, and parsley. Season with salt and pepper, and toss to combine. Serve on top of bread.

Over Night Salad

Indigents:

1 Head Lettuce ( Cut up )
1 Cauliflower ( Cut up )
1 Jar Miracle Whip
1/2 Ib. Bacon
Green Onions ( Chopped )
Cheese
1/2 Cup Sugar

Directions:

Mix the lettuce and cauliflower into bowl. 
Layer the lettuce and cauliflower with Miracle Whip.  Make sure to cover it all.
Spread the Sugar on top of Miracle Whip.
At this point place into refrigerator and let set all night.
Pull out salad the following day.
Mix in bacon, green onions and cheese. 
Mix everything together and enjoy.

Oriental Coleslaw

Ingredients:

4 Cups Shredded Cabbage
1 pkg Oriental Raman Noodles ( broken up in package )
1 Cup Toasted Slivered Almonds
2 Tbs. Toasted Sesame Seeds
1/3 Cup Sliced Scallions

Toast Ramen Noddles, Silvered Almonds and Sesame Seeds until brown.

Dressing;

1/2 Cup Salad Oil
3 Tbs Sugar
3 Tbs Wine Vinegar or Cider
Garlic Salt to taste
1 pkg of Oriental Noodles Seasoning ( what comes in the Oriental Raman Noodles pkg.)
1 tbs Soy Sauce

Directions:

First bowl, mix together the cabbage, scallions, and noodles.  Break noodles up in bag before opening.  Do not cook.  You want them crunchy! NOTE: Noodles should not be put in until a half hour before you eat,  the will get too mushy. 
Next in a small bowl, whisk together dressing ingredients and pour over cabbage toss and chill.  Top with almonds and sesame seeds.
NOTE:  Seeds & Almonds taste great when lightly browned.  To toast seeds and almonds spread on baking pan and heat 6-8 min. at 350 degrees.  Watch closely so the don't burn.

 Enjoy and let me know what you think.