Instructions: Seafood Alternatives: tiny cooked shrimp, surimi crab, cooked salmon

In a small bowl, combine the dressing ingredients, whisk to mix and taste for seasoning; set aside.

Bring a small pan of water to a boil. Trim the asparagus spears and cut them into 2-inch lengths. Trim the snow peas. When the water boils, add the asparagus, return the water to a boil and cook for about 1 minute. Scoop out the asparagus with a slotted spoon and submerge in a bowl of ice water.

Repeat with the peas and carrots, cooking each until just tender but still crunchy, about 30 seconds for peas, 1 1/2 minutes for carrots.

Drain the cooled vegetables well and put them in a large bowl with the rice, tomato, parsley and crab. Pour the dressing over and stir gently to mix. Transfer to individual plates and garnish with herb sprigs.

This recipe yields 4 to 6 servings.

Comments: Rice, whether left over or freshly cooked, is an ideal base for a variety of salads. Here flaked crab is added with fresh spring vegetables for a beautiful and tasty treatment.

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