Dee's Cauliflower & Seafood Salad
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #14462
October 04, 2014
Categories: Lunch, Salads, Fish/Seafood Salad, Shellfish, Crab meat, Vegetables, Cauliflower, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, No-Cook, Quick Meals, Brunch, Entertaining, Fall/Autumn, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Gluten-Free more
"Again, a deli salad I learned to make myself. It's really good and simple for when the weather is hot and you don't want to cook. You use the Louis Rich imitation crab meat"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (557.3 g)
- Calories 366.2
- Total Fat - 3.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 50 mg
- Sodium - 2510.4 mg
- Total Carbohydrate - 59.6 g
- Dietary Fiber - 8.7 g
- Sugars - 26.4 g
- Protein - 26.9 g
- Calcium - 102.8 mg
- Iron - 2.9 mg
- Vitamin C - 115.7 mg
- Thiamin - 0.3 mg
Step 1
Break up the cauliflower into bite size pieces.
Step 2
Chop the crab meat into bite size pieces.
Step 3
Add the rest of ingredients.
Step 4
Chill and eat.
Step 5
You can put this mixture on chopped lettuce to make a larger salad also.
Tips & Variations
No special items needed.
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