For a refreshing treat on your next summer outing, pack salad and dressing separately in the cooler and toss together just before serving.
8 ounces sugar snap peas, trimmed and cut in half crosswise
12 ounces imitation crabmeat,min bite-size pieces
1/2 medium cucumber, washed, cut in half lengthwise and thinly sliced
1/2 cup thinly sliced celery
1/2 medium red bell pepper, sliced in short thin strips
1 small red onion, cut in half and thinly sliced
2 tablespoons finely snipped fresh dill
1/3 cup bottled ranch dressing
1/3 cup sour cream
Add sugar snap peas to boiling water. Boil 1 minute until bright green. Drain and plunge into cold water to cool. Drain well, blot away excess moisture, and place in large bowl. Add crabmeat, cucumber, celery, pepper, onion, and dill. Toss gently and chill. (May be refrigerated up to 24 hours before adding dressing and serving.) Combine ranch dressing and sour cream and refrigerate, tightly covered. Just before serving, pour dressing mixture over salad and toss to coat evenly. Mound salad on lettuce-lined serving platter.