Salad With Romaine Lettuce

Salad With Romaine Lettuce

salad with romaine lettuce RECIPE

Salad With Romaine Lettuce

Jeff Baygents
This salad with Romaine lettuce recipe is extremely easy and quick to make. There are several options shown for additional items if a heartier salad is desired.
No ratings yet
Prep 7 mins
Total Time 7 mins
Servings 4
Calories 94kcal


  • ½ head Romaine Lettuce
  • 1 cup shredded carrots or ½ qty of diced carrots
  • 2 stalks celery diced
  • 3 tbsp Mrs. Dash
  • cup Sunflower Seeds salted


  • Remove the needed Romain Lettuce leaves and rinse over running cold water. Cutup into bite-sized pieces and place in a large serving or mixing bowl.
    ½ head Romaine Lettuce
    Romaine Lettuce prepare to cut - 300x200
  • Cutup the shreeded carrots a bit further so they aren't so long (or dice some carrots instead). Add into mixing bowl and add in the diced celery also.
    1 cup shredded carrots, 2 stalks celery
    Cutting Shredded Carrots
  • Add in the Mrs. Dash. Toss to mix in and distribute all ingredients.
    3 tbsp Mrs. Dash
    salad with added Mrs Dash
  • Top each individual salad serving with the sunflower seeds or optionally mix it into the main mixing bowl prior to serving. Ready for applying each individual's preferred salad dressing.
    ⅓ cup Sunflower Seeds
    Adding sunflower seeds


This salad is good with any type of salad dressing with common preferences being like Italian, 1000 Island, Balsamic Italian, Ranch, and so on.


Calories: 94kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 2596mg | Potassium: 420mg | Fiber: 4g | Sugar: 3g | Vitamin A: 12257IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg


Salad with Romaine Lettuce

Any salad with Romaine lettuce and these suggested ingredients will be noticeably better than a plain iceberg lettuce salad. The Romaine lettuce offers the soft texture from the dark green leafy end, while the base side offers its crunchy experience. It’s nutritional value is well above just good. Read more from a dietician’s article on Eating Well. The article is titled “Is Romaine Lettuce Healthy?“. Also, big on the healthy aspects, is an article from the World’s Healthiest Foods organization here on Romaine Lettuce.

Romaine Lettuce prepare to cut - 300x200
Preparing for a Salad with Romaine Lettuce
salad with romaine lettuce RECIPE
Salad with Romaine Lettuce

Salad Recipe with Romaine

In this salad with Romaine, these particular vegetable additions work together exceptionally well for their crunchy texture as well as their nutrients offered. The Mrs. Dash makes it easier for adding in the right balance of added seasonings for that great flavor not usually found in a regular salad.

And topping the salad off with Sunflower Seeds gives it a meaty impact. Not everyone wants those seeds so it’s shown as an option to be left out of the main salad serving bowl and is suited for individual preferences during serving time.

Romaine Lettuce prepare to cut - 300x200
Romaine Lettuce prepare to rinse and cut
Cutting Shredded Carrots
Cutting Shredded Carrots
Dicing Celery
Dicing Celery

Romaine Salad Recipe Ideas

Here are some other ideas for additional items. These items to be added are intended as individual collections of items that can be successfully added to the pre-existing recipe. Adding more than one bulleted collection is not a consideration to pursue, as the result has not been confirmed as being a favorable mix. Also, all additions are considered without Sunflower Seeds being added; however, that remains as an option to retain, if desired.

  • Add 20 Spanish green olives
  • Add 3 diced green onions, 2/3 cup Feta Cheese, 1/3 cup sliced/diced black olives
  • Add 1-1/2 diced fresh tomato
  • Add 1-1/2 diced fresh tomato, 1/2 cup shredded cheddar cheese
  • Add 1-1/2 diced fresh tomato, 8 slices of (diced) salami, 5 slices of (diced) Provolone cheese
  • Add 1-1/2 diced fresh tomato, 1/3 cup grated Parmesan cheese, 1 tsp ground black pepper
  • For a Chef’s Salad: Add 8 slices of (diced) deli ham, 2/3 cup of cubed cheddar cheese, 1-1/2 diced fresh tomato, optional 3 diced hard-boiled eggs, 1/2 tsp salt, 3/4 tsp ground black pepper
  • Add 8 slices (crumpled) cooked bacon, 1-1/2 diced fresh tomato. Instead of any dressing, use 3 tbsp. Mayo and 3 tbsp. Sour Cream. Optionally, add any croutons.
  • Here’s a Green Salad Recipe that has no added ingredients beyond Blue Cheese. It uses Romaine Lettuce and Spinach Leaves.

After this Salad with Romaine Lettuce, other popular salads are also shown.

Recipe for Cantaloupe Salad EASY

Recipe for Cantaloupe Salad EASY

Recipe for cantaloupe salad servings

Recipe for Cantaloupe Salad

Jeff Baygents
This recipe for Cantaloupe Salad is extremely easy and quick to make. And it shows how to cut the cantaloupe. Very flavorful.
No ratings yet
Prep 7 mins
Total Time 7 mins
Servings 4 servings
Calories 98kcal



Cut the Cantaloupe into Bite-Sized Pieces

  • Rinse the outside of the cantaloupe and cut in half lengthwise.
    Cut the cantaloupe in half
  • Remove the innards and discard. Set aside one of the cantaloupe halves by tightly sealing it and placing in the fridge. With the remaining half of the cantaloupe, slice it into 4 sections (like the shape of quarter moons).
    ½ medium cantaloupe
    Cut in half repeatedly until desired section sizes
  • With each section, make a deep end-to-end cut down the middle but not going past the rind.
    Cut a deep slit down the middle of each section
  • Cut cross sectionally about every ½-inch.
    Perform cross sectional cuts
  • Slice the orange cantaloupe near the rind to separate it. Put the pieces in a mixing bowl. Discard the rind and repeat with the other sections.
    Slice the cantaloupe bottom away from the rind

Making the Cantaloupe Salad

  • Diced the celery and add it, along with the mayo and black pepper to the cantaloupe pieces in the mixing bowl. Combine to distribute evently and coat the pieces. Serve individually in small bowls, optionally on top of part of a lettuce leaf.
    2 stalks celery, 3 tbsp mayonnaise, ½ tsp Ground Black Pepper
    Recipe for cantaloupe salad individual serving


Calories: 98kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 166mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2432IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg


Recipe for Cantaloupe Salad EASY to Make

This recipe for cantaloupe salad is fast and quick. It uses mayo, celery, and black pepper to work together to bring out flavors that will be noticeably appreciated. If serving to children, you might want to consider leaving out the black pepper as that’s mostly preferred by a more mature set of taste buds. But, you never know, some kids might like it with it left in it. Best to let them do a sampling.

How to Cut a Cantaloupe

While the recipe is very easy, there are many initial steps regarding the cutting of the cantaloupe. If you want more details and pics regarding those steps, here are the full details:

What Can Be Added to Cantaloupe Salad

You can add several additional ingredients to this recipe for cantaloupe salad easily. Here’s a list of combinations of items you can consider adding to supplement its flavors:

  • Diced cucumber
  • Diced cucumber and bacon bits/pieces
  • Seedless grapes
  • Seedless grapes and walnuts
  • Shredded carrots
  • Diced carrots
  • Crumbled Feta cheese
  • Cottage cheese, on the side

What Goes With Cantaloupe Salad

Here are some main courses and side dishes that go well with this recipe for cantaloupe salad.

Health Benefits of Cantaloupe and Conclusion

Here’s a good article on all about the cantaloupe from Medical News Today. It references a lot of the good nutrients, vitamins, and anti-oxidants it provides. It’s also good towards prevention of dehydration during the hot summer months.

How To Cut A Cantaloupe

How To Cut A Cantaloupe

How to Cut a Cantaloupe Properly Overview

While there are a few ways of how to cut a cantaloupe properly, we inherently focus on ways to emphasize the least amount of steps and to encourage safety with the knife.

Your end result will be either to have one cantaloupe section per person and the other cutting method ends up with a bowl of bite-sized pieces to dish out servings (or for use in a fruit salad). These steps will show you both ways so you’ll know how to cut a cantaloupe easy.

The good thing is you start with making the individual sections for the first way and then you continue from there to make the bite-sized pieces for the second way. Let’s begin.

Slice the cantaloupe bottom away from the rind
Final Step for Cubes: Slice the cantaloupe bottom away from the rind

The Best Way to Cut a Cantaloupe for Individual Sections

This is how to cut a cantaloupe into slices or sections. Normally, you’ll want about 4 to 8 sections per cantaloupe half. That’s 8 to 16 sliced sections per cantaloupe. Here are your steps to achieve that.

Cut the cantaloupe in half

Step 1. Rinse off the outer surface of the cantaloupe before cutting. Then, place the cantaloupe on a cutting surface. Using a large knife, cut the cantaloupe completely in half, lengthwise, i.e., cutting along the longest middle length. Then, rinse off the cutting knife.

remove the insides of both halves

Step 2. Under running water, using a spoon (or your fingers), scoop out the insides (seeds and innards), minimizing the removal of the actual cantaloupe.

Cut each half in half

Step 3. Cut each half in half. Repeat until you have the sizes of serving sections you want to serve. Usually, it is about 4 to 8 sections per cantaloupe half. This gives you about 8 to 16 sections per an entire cantaloupe.

Cut in half repeatedly until desired section sizes

The Best Way to Cut a Cantaloupe for Bite-Sized Pieces or Cubes

The best way on how to cut a cantaloupe into chunks or bite-sized pieces is to follow the previous steps to result in the larger sections of about 4 sections per cantaloupe half, or a total of 8 sections per cantaloupe. Then, proceed with these continued steps to cut them down into the desired pieces.

Cut a deep slit down the middle of each section

Step 1. With each cantaloupe section, cut a deep slit (end to end) down the middle. Ensure you cut down deep and stop only when you reach the rind, from one end to the other.

Perform cross sectional cuts

Step 2. Perform cross-sectional cuts across each cantaloupe section. You’ll begin to see how these cuts will determine the size of each chunk. It’s here that you can alter it to make them very large cubes or smaller bite-sized pieces. For the smaller pieces, you can strive for about 1/3 to 1/2-inch cuts.

Slice the cantaloupe bottom away from the rind

Step 3. Finally, you’ll slice along the bottom edge of each cantaloupe section. You can hold the cantaloupe section’s rind bottom during this process but use caution not to cut yourself. For safety, I hold one end and slice only to its middle; then, I turn the cantaloupe section 180 degrees to hold the other end and slice that other half to stop in the middle. After each section is done, discard the rind and place the cantaloupe pieces into a bowl to keep the cutting surface cleared for the next section to be sliced. You now have a bowl of cantaloupe pieces for servings or usage in a salad recipe.

Recipe for Cantaloupe Salad

Here’s a popular recipe for cantaloupe salad. It uses cantaloupe chunks as described on how to cut above. It’s extremely fast and easy to make and uses common kitchen ingredients. It also has lists of additional ingredients that can be added to make a more hearty cantaloupe salad.

FAQ on Cantaloupes

How long does a cantaloupe last in the fridge after it’s cut open?

This is how to cut and store cantaloupe. With proper refrigeration, it can last 3 to 5 days, according to various sources. If cut up into the smaller pieces, it’s best to plan to discard it after 3 days. If you’re trying to preserve an entire half of a cantaloupe, i.e., not cut into sections nor pieces, it can last up to 5 days if tightly sealed. However, for any orange cantaloupe cuts of sizes, it’s best to discard it if a white appearance or whitish foam starts to form.

What are some common ways of how to cut and serve cantaloupe?

It’s served often as sectional slices or bite-sized pieces by themselves. Sometimes, the sectional slices are also served with the rind cut away. It can also be served with a scoop of vanilla ice cream served over it. More on the recipe side, it’s often served as a member of a fruit salad or as a cantaloupe salad where it’s the star ingredient. For presentation, it’s sometimes served as cubed bite-sized chunks on top of a lettuce leaf, and possibly a small scoop of cottage cheese alongside it.

Where does the name “Cantaloupe” come from?

The orange cantaloupe is named after a small town close to Rome in Italy. That town is named “Cantalupa”. And it’s known for its sweet, orange melons.

What’s the difference between the honeydew melon and the cantaloupe?

The University of Arkansas explains it best here. Regarding flavor and texture, it references the honeydew melon as being green, sweeter, and with a firmer flesh texture when eaten.

Tell me more about the Cantaloupe.

Wikipedia does an excellent job of that here. It covers everything from its origins and variations, as well as its nutritional values.

Cauliflower Broccoli Salad Recipe

Cauliflower Broccoli Salad Recipe

About This Cauliflower Broccoli Salad Recipe

Cauliflower and broccoli are two healthy vegetables that go great together in a salad. This cauliflower broccoli salad is a great healthy way to get your vegetables and make a delicious meal or side salad, all at the same time. It’s also a great idea for using leftover fresh veggies.

You’ll also see below some recipe options to create different variations as well as those that will emphasize broccoli over cauliflower.

Jump to Recipe
Cauliflower broccoli salad recipe serving
Cauliflower broccoli salad recipe serving

cauliflower broccoli salad MAIN

Cauliflower Broccoli Salad Recipe

Jeff Baygents
This cauliflower broccoli salad recipe is easy to make yet it contains a lot of vegetables. It has a creamy dressing mixed in. Also, it is very flexible and many options and substitutions are shown.
No ratings yet
Prep 15 mins
Total Time 15 mins
Servings 4 servings
Calories 189kcal


Salad Main Ingredients

  • 1 cup Cauliflower small cutup florets
  • ½ cup Broccoli small cutup florets
  • cup Carrots shredded or pieces
  • 15 each Green Olives Spanish is preferred
  • 2 each Green Onions chopped (or sweet or purple onion)
  • 1 stalk celery diced
  • 2 each Radishes diced


  • 5 tbsp Ranch Dressing
  • 2 tbsp mayonnaise
  • 4 tbsp sour cream
  • tsp dry mustard
  • 1 tbsp Balsamic vinegar or other vinegar or lemon juice
  • 2 tbsp parmesan cheese, grated
  • ½ tsp Ground Black Pepper


  • Prepare and add all Salad Main Ingredients into a medium sized mixing bowl.
    1 cup Cauliflower, ½ cup Broccoli, ⅓ cup Carrots, 15 each Green Olives, 2 each Green Onions, 1 stalk celery, 2 each Radishes
    cauliflower broccoli salad recipe 1 - 150x150
  • Add the Dressing ingredients and mix well with a spoon to distribute dressing and coat all vegetables. Optionally, garnish with thin sliced radishes.
    5 tbsp Ranch Dressing, 2 tbsp mayonnaise, 4 tbsp sour cream, 1 tbsp Balsamic vinegar, 2 tbsp parmesan cheese, grated, ½ tsp Ground Black Pepper, ⅛ tsp dry mustard
    cauliflower broccoli salad recipe 2 - 150x150
  • Serve or store in fridge for up to 3 days.
    cauliflower broccoli salad finished


Calories: 189kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 361mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2028IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 1mg


cauliflower broccoli salad main ingredients
cauliflower broccoli salad main ingredients
cauliflower broccoli salad all ingredients before mixing
cauliflower broccoli salad all ingredients before mixing
cauliflower broccoli salad finished
cauliflower broccoli salad finished

Cauliflower Broccoli Salad Recipes

Cauliflower and broccoli are both cruciferous vegetables that are great for your health. They are low in calories and high in fiber, vitamins, and minerals. Above is the main salad recipe. Below are a few optional changes that give you multiple recipes that will help you get the most out of these powerhouse veggies.

Keep in mind that this is a very specific set of ingredients for that unique set of melded flavors. If you drop or change an item not mentioned below, it will take on a very different experience. The list here provides you with tested options of deleting or replacing some of the ingredients. There are times where you might be out of something or you have a different preference. These are individual potential variations, not a combined set of items to implement them all at once.

  • add crumbled bacon pieces (equivalent to about 2-3 slices)
  • melt bacon drippings and mix it in right away (about 2 tbsp.) gives you the bacon flavor
  • change the Ranch dressing for Italian dressing
  • drop radishes, celery, carrots, vinegar
  • increase amount of cauliflower and broccoli (1/2 cup total increased)
  • It is not recommended to replace the parmesan with cheddar cheese. The parmesan cheese can be the freshly grated or the store-bought granulated kind.

Broccoli Cauliflower Salad Recipes

If you want to emphasize the broccoli, you’ll need to make this a recipe for broccoli and cauliflower salad. These are the ingredients changes you’ll also need to make.

Change the quantities of cauliflower and broccoli to be reversed. In other words, you’ll have more broccoli than cauliflower.

Drop these ingredients from the Dressing: dry mustard, radishes, and vinegar.

Recipe for broccoli cauliflower salad with bacon

Looking for a way to turn broccoli and cauliflower into a tasty salad? This recipe for broccoli cauliflower salad with bacon is sure to do the trick! The combination of flavors and textures is sure to please everyone.

If you want to make a set of alterations to make this a recipe for broccoli cauliflower salad with bacon, here’s what you need to change. The flavor will be different because broccoli will be standing out more and there is a certain combination of ingredients that will be better suited.

First, you reverse the quantities of cauliflower and broccoli. In other words, you’ll have more broccoli than cauliflower.

Second, you’ll need to drop the dry mustard, radishes, and vinegar. And, this also means that you shouldn’t substitute Italian dressing for the Ranch dressing.

Finally, cook about 3 slices of bacon and set it aside. When cooled off a bit, go ahead and crumble it up into the salad mixing bowl. When ready to finish it up, pour in the drippings you just made but not to exceed 2 tablespoons of those drippings. You should mix it up well immediately after pouring in those drippings.

FAQ for

How much broccoli salad per person

How much broccoli salad per person? That really depends on the recipe variations you might have chosen to use. A simple broccoli salad might call for just a cup of broccoli florets per person, but a more elaborate recipe, such as the one above that includes cauliflower, could easily make the entire salad amount to be about 1/2 to 3/4 of a cup. The good news is that broccoli and cauliflower are both relatively affordable vegetables, so you can afford to make plenty of salad for everyone. And leftovers are always a bonus!

Do you cook the broccoli for broccoli salad?

There are many different recipes for broccoli salad, but one question always remains: do you cook the broccoli or leave it raw?

While this recipe and its variations do not intend for it to be cooked, the answer to this question depends on your preference. Some people prefer the crunch of raw broccoli, while others find it too strong. If you’re looking for a more mellow flavor, cooking the broccoli will soften it and make it less intense.

However, if you’re looking for a bit of a crunch in your salad, then leave the broccoli raw, as is the focus of this recipe and its variations. Either way, the dressing will help to bring out the flavors of the broccoli and cauliflower.

Can I make broccoli salad the night before?

Yes, you can make broccoli salad the night before. In fact, many people find that making it ahead of time allows the flavors to blend together better.

How long does broccoli salad last?

When it comes to how long broccoli salad can last in the fridge, it really depends on the ingredients that are used. For example, if mayonnaise is included, it will only last for a few days. But, if vinegar is used as the main dressing ingredient, it can last up to two weeks. However, vinegar is not the main ingredient in this recipe and their optional variations. Overall, broccoli salad is a fairly healthy and safe option to eat when stored in the fridge for a few days. The broccoli will give off a strong scenario in the air when you remove its covering, but this is to be expected. The longest plan of retention should be about 3 days max.

Can you eat too much broccoli and cauliflower?

When most people think about eating their vegetables, they think of things like carrots and celery. But cruciferous vegetables like broccoli and cauliflower are also great for you. In fact, you can eat a lot of them without worrying about overdoing it.

That’s because cruciferous vegetables are low in calories and high in nutrition. They’re a great source of fiber, vitamins, minerals, and antioxidants.

Other Salad Ideas

Here are some other salad ideas that are totally different from each other.

Background of This Cauliflower Broccoli Salad Recipe

This recipe for salad with broccoli and cauliflower is very unique and has a specific set of ingredients. The combination has been developed over a 10-year period and was locked down in 2020 as a final set of confirmed and accepted flavors. You’ll want to use caution about exchanging or deleting some items as the entire intended flavors might shift from being very good to just being good. We’ve included advance notes on what changes and deletions do work well and will suit your individual preferences for taste.

Resources of Cauliflower Broccoli Salad Recipe

Here is some outside information on some of this recipe’s ingredients. It’s interesting to read about recipe ingredients as they give insight sometimes about what might be related for combining for different tastes. It also gives ideas of nutritional values, storage, and historical information.


In conclusion, this cauliflower broccoli salad recipe is a great way to get your daily dose of vegetables. It is delicious and easy to make. So next time you are looking for a new salad recipe to try, be sure to give this one a go!

Crab Salad for Sandwiches in 12 Minutes

Crab Salad for Sandwiches in 12 Minutes

crab salad 2 - 600x700

Easy Crab Salad for Sandwiches, Salad, or Appetizer

Jeff Baygents
This delightful crab salad has fantastic flavors, even with all imitation crab meat. It is good as a seafood salad, sandwich, and even as an appetizer atop crackers.
No ratings yet
Prep 12 mins
Total Time 12 mins
Servings 6 servings
Calories 148kcal


  • 14 oz Imitation Crab Meat or real crab meat lump in 6 oz cans
  • 1 tsp Lemon Juice
  • stalks celery chopped fine
  • 1 tsp Dijon mustard or yellow mustard
  • 1 tsp tarragon
  • ¼ tsp salt
  • ¼ tsp Ground Black Pepper
  • 4 tbsp mayonnaise
  • 4 tbsp sour cream or Greek Yogurt, plain
  • 3 each green onions chopped well


  • By hand, pull apart the crab meat into small pieces and add to a medium sized bowl.
    separated shredded crab meat - 150x150
  • Prepare and add in the remaining ingredients. Combine well and serve or store in fridge, covered.
    all ingredients before mixing for crab salad - 150x150


Ensure the real crab meat is cooked before using.  The pre-packaged imitation crab meat usually comes that way. 
Can also be served as a sandwich or as an appetizer topper for crackers, toast triangles, or bagel chips.


Calories: 148kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 548mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg


Homemade Imitation Crab Salad for Sandwiches, Salad, or Appetizers

This simple recipe for crab salad sandwich is perfect also as the main salad or as an appetizer. It is one of those rare diverse recipes that has many forms for serving and doesn’t require heating up. Also, it’s flexible in some of its ingredients.

Variations of this Recipe for Crab Salad Sandwich

Crab Salad for Sandwiches

It’s easy to make this crab salad for sandwiches recipe. There are several ways you can make them as sandwiches. Here are some of them you may like:

  • Use regular hamburger buns.
  • Regular or homemade sandwich bread, white, wheat, or honey wheat
  • Toast the sandwich bread slices first. Then add a lettuce leaf as well for the sandwich.
  • Make some foldable sandwiches using Pita bread. As a twist, heat and butter the Pita bread and sprinkle lightly with garlic powder and a hint of salt.
  • A creative, flavorful way is to make a sandwich out of Texas Toast or Toasted Garlic Bread slices.
  • Another ingenious way is having it on a sub roll. You can sprinkle it with Old Bay seasoning for added spices. Then, add lettuce, tomato, and top with either some granulated parmesan cheese or 1-2 slices of provolone cheese. You won’t need onion as it has that in it already.

You can also check out this recipe for crab dip as another option or as an appetizer for this sandwich.

Ingredients for crab salad 300x300
Ingredients for crab salad
separated shredded crab meat - 300x300
separated shredded imitation crab meat
all ingredients before mixing for crab salad - 300x300
all ingredients before mixing for crab salad
crab salad 6 - 300x300
crab salad for sandwiches ready

Imitation Crab Salad with Greek Yogurt

If you want it a bit healthier, skip the sour cream. You can replace it, as is shown in the ingredients listing, and make your imitation crab salad with Greek yogurt. And, to be more daring, try it with replacing the mayonnaise as well with Greek yogurt. I’ve made it with about 1 Tbsp of mayo and 1 Tbsp of sour cream, and then replaced the rest of those 2 amounts with Greek yogurt. However, to be fair, I used the full yogurt, instead of the low or non-fat kind.

Crab Salad Recipe with Real Crab Meat

Just as in our crab dip recipe, you can have a mixture between imitation and real or you can use all real. While the real deal comes in many forms, the popular one is real crab meat in the can. It might be labeled as “crab meat lump” in 6 oz cans. There are other types in cans and fresh but the canned lump is the most affordable usually. However, keep in mind that you might see “white crab meat” in cans cheaper than lump; those might be kind of mushy for your usage.

Food articles indicate that canned crab meat have already been pasteurized and cooked. We always recommend you review the can or ask your seafood department clerk for confirmation. Another option, if you’re at home, search the Internet for your canned brand of crab meat. Here’s an Amazon link for a variety of canned crab meat to give you an idea.

Lump Crab Salad Appetizer

The variations continue as you can use this also as a lump crab salad appetizer. Here are some of those ideas you can use to get started with. All of these are quick and easy to produce.

  • Crab Salad Triangles: Make some toast, butter the slices well, make the sandwiches, and cut them into 4 triangles.
  • Serve the crab salad atop bagel chips or crackers. Or, have a serving bowl out with the bagel chips and crackers on the side. Let everyone serve themselves for this delightful duo treat.
  • Roll the crab salad into large lettuce leaves and close them with toothpicks.
  • Crab Salad Cheddar Squares: Use regular sandwich bread and make sandwiches. Cut them into 4 squares. Add a modestly thick sharp cheddar slice in each square.

Crab Salad Easy Recipe – Easy Storage

This has been a tremendous list of various ideas for your adventure with this crab salad recipe for sandwiches. It’s remarkably easy to make the crab salad first. And then, you have the massive variety of options of what to do with it. It stores well in the fridge. The imitation crab salad will last about 3-5 days. If any real crab meat was used, you probably are looking at 2-3 days. If you’ve taken it out of the fridge frequently or have left it out a few times, the shelf life will shorten of course.

Can you freeze crab salad?

That’s a good, popular question. It’s usually not recommended for this kind of seafood salad but you can try it. First off, if you do freeze it, ensure it’s in a food storage bag or container designed for freezing. Otherwise, just double-bag it. For thawing it out, it’s best to do it in the fridge overnight. Because of its contents, leaving it out to thaw for a few hours can be a food safety issue for you. Also, trying to use the defrost cycle of a microwave isn’t good for this seafood salad.

Once it’s thawed out from the fridge, you’ll discover the texture is not near as good as it was when made. However, if you used a salad dressing instead of mayonnaise, you’ll find it will taste better than if you had frozen actual mayonnaise. A final note on freezing and then thawing it out is this. Plan on the thawed day to be the final one for consumption.