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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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âCome spring, I like a meal that doesnât involve turning on the stove,â pens Alice Cibulka of Sun City, Arizona. âThis hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils.â Ingredients:
1/4 cup frozen peas, thawed and patted dry |
3/4 cup cubed imitation crabmeat |
2 tablespoons chopped celery |
1 tablespoon finely chopped onion |
1 tablespoon finely chopped green pepper |
3 tablespoons mayonnaise |
1 teaspoon ketchup |
1/4 teaspoon prepared horseradish |
1/4 teaspoon worcestershire sauce |
dash salt and pepper |
2 lettuce leaves |
1 hard-cooked egg, sliced |
1/2 medium tomato, chopped |
Directions:
1. In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with hard-cooked egg and tomato. Yield: 1 serving.
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