By Rita~ on February 11, 2013
Photo by Rita~
Photo by Rita~
"Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish."
Serving Size: 1 (76 g)
Servings Per Recipe: 4
"I used with shrimp and flaked crab. I fine chopped everything as directed because they were listed as part of the dressing. The next time I make this I leave the veggies slightly chunky and add with the seafood. I used dill relish & served on leaf lettuce with slices of avocado. The sauce is EXCELLENT and could be used on many things! I think it would even be good as a dipping sauce for crab cakes, salmon patties or on a pasta salad. It's well balanced, was a creative use of contest ingredients so GREAT JOB!"
"This was a delicious sauce. I used with canned drained chunk salmon as a salad,did not use
any hot sauce since creole seasoning and horseradish provided enough heat. I will marinate
shrimp next time over night."
"This was really good and I am learning to appreciate creole flavors more and more. I made this for myself to take to work and happened to have made a muffaletta the day before. I put them together for a photo shoot and then showed my husband how pretty. Well, Mr Anorexia thought it was for him and nearly ate it all up! Thanks for posting."