Looking for a seafood dinner? Then check out this layered salad made using crabmeat, snow pea pods and water chestnuts.
One 10-ounce bag of prepared salad greens yields about 6 cups.
Substitute 8 ounces of fresh, cut-up cooked crabmeat for the imitation crabmeat.
To reduce the fat in each serving of this salad by about 11 grams, use light mayonnaise and light sour cream in place of the regular ingredients.
This salad can be tossed and eaten immediately. For best results, chill all the ingredients well.
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