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Wild Rice Crab Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Elaine Wells
| For the Salad: | |
| ½ lb | cooked, chilled wild rice |
| 1 cup | broccoli |
| 1 cup | cauliflower |
| 1 cup | zucchini |
| 1/2 cup | shallots |
| 2 – 5 oz cans | King Crab |
| For the Dressing: | |
| 1 pkg | Hidden Valley Drsg |
| 4 oz | hamburger relish |
| 1 ½ tsp | sugar |
| 1 ½ tsp | lemon juice |
| salt | |
| pepper | |
Directions:
For the Salad:
Break cauliflower and broccoli into small flowerettes.
Cut zucchini into small julienned strips.
Finely slice shallots.
Add all ingredients together
For the Dressing:
Prepare the salad dressing by adding milk and mayonnaise to the dry Hidden Valley Drsg.
Add remaining ingredients.
Mix the salad and the dressing together 30 minutes before serving.
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