Pamis Chunky Chopped Salad Recipes

Steps:

• slice crab into chunky slightly larger thicker pieces . Some packages have large pierces of shredded crab cut them smaller or slice the rolls into moderately think slices then cross chop them . LEAVE THEM CHUNKY
• Mix mustard, mayo, vingear. into a semi thin salad dressing in a seperate bowl or measuring cup. Add salt pepper spices mix well. Add a little sugar to taste if its a bit strong. you want to balance the salad dressing flavor. Chop the fresh garlic, green pepper and sprigs of basil dill oregano. mix into the salad dressing.
• fold the Crab and chopped onions pepper and vegetables in a large bowl add the dressing. Toss lightly. Top w Fresh cracked pepper and a few extra chopped green onions.
• serve on a fresh Bioche roll, slider bun or Pita cut in half. Serve w fresh lettuce slices and tomato. It tastes as good if not better than the expensive crab salads sold at most delis. you get enough to serve 8 portions . so if left over.Put in a plastic container seal and refridgerate. Dont make me Crabby trying to explain this again!

Steps:

• Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

Steps:

• Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
• Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
• Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
• Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
• Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
• Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
• Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.