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Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Prepare and refrigerate this salad up to 24 hours ahead of time.  Add the dressing just before serving.
Makes 4 servings.



• 1/3 cup sour cream
• 3 tablespoons mayonnaise
• 2 tablespoons buttermilk
• 1 teaspoon finely minced fresh parsley
• 1/4 teaspoon finely minced onion
• 1 small clove garlic, crushed and minced
• salt and pepper, to taste

• 2 cups (8 ounces) sugar snap peas
• 12 ounces crabmeat or lobster meat, cut into bite-size pieces
• 1/2 medium cucumber, scrubbed, cut in half lengthwise, seeded, and thinly sliced
• 1/2 cup thinly sliced celery
• 1/2 medium red bell pepper, cored and sliced into short, thin strips
• 1 small red onion, thinly sliced
• 2 tablespoons finely snipped fresh dill
• lettuce leaves


For dressing:

Combine all of the dressing ingredients in a jar with a tight-fitting lid.
Shake vigorously and chill for several hours.

For salad:
Blanch the sugar snap peas. Blot away the excess moisture from the snap peas, cut them in half crosswise, and place them in a large bowl. Add the crabmeat, cucumber, celery, pepper, onion, and dill. Toss gently, cover, and chill.

Just before serving, make a bed of lettuce leaves on a serving platter. Pour the dressing over the salad and gently toss to coat evenly.

Mound the salad on the lettuce bed.

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