Crab Salad made in a GlassTell a Friend
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A beautiful appetizer - crab salad with pasta and vegetables layered in a glass and refrigerated overnight so it will hold its shape when turned over and and released onto a plate for serving.
Prep Time: 20 min(s)
Cook Time: 0 min(s)
Recipe Type: Public
Feel free to pick and choose other ingredients according to flavor and color, as desired.
Posted By: swilliamson
Posted On: Mar 05, 2016
Number of Servings:
- - Zesty Italian dressing
- - Cooked pasta of choice mixed with cubed tomatoes
- - Chiffonade of basil
- - micro greens
- - shredded Parmesan
- - diced squash
- - diced zucchini
- - chopped pepper medley
- - crab meat
Make the salad in an 8, 10, or 12 ounce rocks glass. Start with 1 ounce of dressing in the bottom, then add the other ingredients in layers, choosing ingredients according to flavor and color.
Layer them in, pressing slightly to compress the salad so it holds together. Cover and refrigerate overnight.
To serve, place a 7-inch or larger plate over the glass and slowly turn it over, so that the glass is then upside down on the plate. Slowly remove the glass by lifting straight up, leaving the salad mounded on the plate.
Press down lightly on the center of the salad to knock it over, if desired, then begin eating.