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SOUTHERN POTATO SALAD

SOUTHERN POTATO SALAD
Posted in : Dinner, Salad on by : Master Chef

For the dressing, I start with lots of mayonnaise, preferably Duke’s mayonnaise. Plus a good amount of yellow mustard. It really perks up the flavor. I also add a splash of apple cider vinegar which helps accentuate the flavors. Lots of hard-boiled eggs, some celery for crunch, sweet onions, sweet pickle relish, a little onion
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Cucumber Cups Stuffed with Spicy Crab

Cucumber Cups Stuffed with Spicy Crab
Posted in : Dinner, Salad on by : Master Chef

You’ll Need : 3 long cucumbers 1/4 cup sour cream (use reduced fat for lower-cal version) 1/4 cup cream cheese, softened (use reduced fat for lower-cal version) 3/4 cup crab meat, excess water removed 1 tsp hot pepper sauce (Tabasco or tapito) 1 tsp brown mustard Salt and pepper to taste 1 tbs minced green
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Seafood Salad

Seafood Salad
Posted in : Dinner, Health, Lunch, Salad on by : Master Chef

Ingredients : 14 ounces crab meat 1/2 cup mayonnaise 1­2 stalks celery (amount per preference), finely chopped 1/2 teaspoon Old Bay seasoning 1/2 teaspoon dill salt & pepper to taste Directions : Separate crab into individual pieces (only if compressed in package – if not, disregard) and chop into 1/2­ inch pieces; add to a
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