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Shells Crab Salad with Avocado

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Recipe Ingredients

1/2 lb med shells
1 cup fresh broccoli flowerets
1/2 cup freshly sliced radishes
12 oz fresh or canned crab meat
2 avocados, peeled, pitted, diced
1/2 cup red bell peppers, thinly sliced
1/2 cup yellow bell peppers, thinly sliced
1/4 cup sliced green onion
1/4 cup chopped parsley
1/2 cup vegetable oil
1 tbsp honey
1 tbsp fresh lemon juice
1/4 tsp garlic powder
2 tbsp dijon mustard
1 tsp seasoned salt
1/8 tsp pepper

Cooking Procedures

Prepare shells according to pack directions except adding broccoli last 4 minutes of cooking; drain.
In large bowl, combine first 9 ingredients.
In small bowl, blend remaining ingredients; toss with salad. Serve immediately or chill. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

t, by W. V. Cruess. 13. Canning Fruits Without Sugar, by W. V. Cruess. 14. Tomato Paste, by W. V. Cruess. 15. Drying Muscat Raisins, by Frederic T. Bioletti. 16. Sterilization of Meats in Jars, by W. V. Cruess. The following methods for preserving fruits and fruit juices have been given by Mr. W. V. Cruess of the University of California. CANNING FRUITS WITHOUT SUGAR j METHOD A: Express juice from ripe grapes or other ripe and juicy fruit. This can be done by passing the fruit thro

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