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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I love dill, and when it's in season in my garden, I use as much as possible. I also dry some for cooking in winter, says field editor Mary Steiner of West Bend, Wisconsin. The tangy flavor of dill accents her cool and crunchy seafood salad. Ingredients:
2 packages (8 ounces each) flaked imitation crabmeat |
3 cups fresh sugar snap peas, halved widthwise |
2 medium cucumbers, sliced |
1 medium sweet red pepper, julienned |
1/2 cup thinly sliced red onion |
1/2 cup snipped fresh dill |
1/3 cup ranch salad dressing |
1/3 cup sour cream |
1 teaspoon lemon juice |
boston lettuce |
Directions:
1. In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce. Yield: 10 servings.
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