Leftover-Crawfish-Boil Salad
- Number of Servings: 4
Ingredients
Salad:Hard Boiled Egg, 3 large (chopped)Fresh Chives, 6 tbsp choppedSweet Corn, Fresh, 2 ears, cut off the cobbRomaine Lettuce (one head)Sweet peppers, 1 cup (mix of red, yellow, orange)Spinach, fresh, 1 bunchSun Dried Tomatoes, 1/4 cup (diced)Beans, black, 1 canCrawfish, boiled/seasoned, 4 servingsSalad dressing:1/3 C lime juice1/4 c fresh cilantro1/4 tsp cumin1/4 tsp chili powder1/3 C olive oil1 clove garlic, minced1/4 tsp salt1/4 tsp peppersugar, to taste
Diced/chop all veggies.
Combine all dressing ingredients in a large container and mix with an immersion blender.
Mix salad with dressing just before eating. This makes a lot so you'll have plenty of leftovers.
Serving Size: Enough for 4 lunchtime meal-sized salads
Combine all dressing ingredients in a large container and mix with an immersion blender.
Mix salad with dressing just before eating. This makes a lot so you'll have plenty of leftovers.
Serving Size: Enough for 4 lunchtime meal-sized salads
Nutritional Info Amount Per Serving
- Calories: 274.7
- Total Fat: 5.9 g
- Cholesterol: 159.0 mg
- Sodium: 407.4 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 13.5 g
- Protein: 19.1 g
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