Recipe of the Week: Simple Salad with Seafood

This salad recipe, from the brilliant mind of Rochester Patch's Around Town columnist , uses only a handful of simple ingredients, all of which can be picked up at the local on your way home from work or the gym.

It can be served as an appetizer or as the main course itself. In fact, Cassar said she had originally made it for lunch Friday and "liked it so much I served it for dinner" the next day, too.

Ingredients:

• 1 bag mixed greens with carrots
• 1 cucumber, sliced
• Pine nuts
• Avocado, cubed
• Imitation crab meat (shredded style)
• Raspberry Cabernet dressing

Directions:

Placed the mixed greens into a bowl. Add the cucumber, pine nuts, avocado and crab meat, then top with raspberry Cabernet dressing (or a dressing of your choice). Serves four-six people.

Do you have a recipe you want to share? Email editor Jen Anesi at jen.anesi@patch.com to have your recipe featured as our "Recipe of the Week."