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Monday, April 6, 2015

Scungilli Salad



If you are wondering what to do with all that canned shellfish in your cupboard, look no further than this Italian-American special occasion salad. It's so easy to make and delicious, you can substitute other types of seafood in place of shellfish.


Chop shellfish, veges (anything green and leafy), tomatoes, garlic, onion & chilies. 

Mix well with olive oil and lemon juice.

Salt & Pepper to taste.

Leave in fridge for at least an hour to marinate.


Tip #1: Use a salad spinner to drain off excess water from veges or drain liquid from salad before serving.

Tip #2: Excess liquid can be put into a blender, along with stock from the can and the same ingredients as above. Blend well then heat in pan to make vege soup.


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