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Bocconcini and Crab-flavoured Pollock Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Salade-goberge-saveur-crabe,bocconcini-pomme-5323.jpg
PT20M
PT00M
PT20M
Slice celery fine. Set aside.Halve and core apple.Cut apple into thin slices. Set aside.Halve bocconcini balls, then dice.In a small bowl, combine mustard with olive oil and yogurt.Cut crab-flavoured pollock sticks into bite-size pieces.In a large salad bowl, mix pollock with celery, apples and bocconcini.Toss with mustard-yogurt dressing, pine nuts and pecans.Serve with multigrain bread.
2
Metro
4
5
5
3
1 stalk celery
1 apple, or cantaloupe, slices
2 bocconcini balls
2 tsp. (10 mL) Dijon mustard
1 tsp. (5 mL) extra virgin olive oil
1/4 cup (60 mL) plain yogurt
5 oz (170 g) crab-flavoured pollock
1 tsp. (5 mL) pine nuts
pecans to taste
Bocconcini and Crab-flavoured Pollock Salad
2
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME
Ingredients
-
1
stalk celery
-
1
apple, or cantaloupe, slices
-
2
bocconcini balls
-
2 tsp.
(10 mL)Dijon mustard
-
1 tsp.
(5 mL)extra virgin olive oil
-
1/4 cup
(60 mL)plain yogurt
-
5 oz
(170 g)crab-flavoured pollock
-
1 tsp.
(5 mL)pine nuts
-
pecans to taste
Preparation
Slice celery fine. Set aside.
Halve and core apple.
Cut apple into thin slices. Set aside.
Halve bocconcini balls, then dice.
In a small bowl, combine mustard with olive oil and yogurt.
Cut crab-flavoured pollock sticks into bite-size pieces.
In a large salad bowl, mix pollock with celery, apples and bocconcini.
Toss with mustard-yogurt dressing, pine nuts and pecans.
Serve with multigrain bread.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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