Scrumptious Salads & Sides

Scrumptious Salads & Sides

Crab and Pickled Okra Salad

Makes 4 to 6 servings

½ cup mayonnaise
½ cup sour cream
4 tablespoons brine from pickled okra, divided
1 tablespoon bacon drippings, melted
½ teaspoon Old Bay seasoning
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound fresh lump crabmeat, picked free of shell
1 head Bibb lettuce, torn
4 medium assorted tomatoes, sliced
½ cup cherry tomatoes, halved
12 pickled whole okra, halved lengthwise
½ cup chopped fresh basil
4 slices bacon, cooked and crumbled
Garnish: fresh basil, Old Bay seasoning

1. In a medium bowl, whisk together mayonnaise, sour cream, 3 tablespoons brine, bacon drippings, Old Bay, salt, and pepper.

2. In a medium bowl, stir together ¼ cup mayonnaise mixture and 1 tablespoon brine; gently stir in crab.

3. On a large serving platter, arrange lettuce, all tomatoes, okra, and chopped basil. Top with crab mixture and bacon. Drizzle with remaining dressing. Serve immediately. Garnish with basil and Old Bay, if desired.

Zesty Tomato and Bell Pepper Pasta Salad

Makes 8 to 10 servings

⅓ cup olive oil
¼ cup chopped fresh parsley
¼ cup white wine vinegar
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon crushed red pepper
1 (16-ounce) package rotini pasta, cooked according to package directions
2 cups yellow cherry tomatoes, halved
2 cups red cherry tomatoes, halved
1 medium yellow bell pepper, chopped