Summer Oyster Salad Recipe – Virginia Seafood
stg-vdacs-seafood.virginiainteractive.org
Summer Oyster Salad Ingredients - 8 oz. Fettucinni or spaghetti - 1 cup Oysters (1/2 pint) - 5 tablespoons Lemon juice divided - ¼ cup Olive oil - 1 clove
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stg-vdacs-seafood.virginiainteractive.org.
Cooking tools:
- Saucepan
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Slotted spoon
- Tongs
- Grater
- Stove
- Skillet
- Spoon
- Whisk
- Plate
Ingredients
- 8 oz. Fettucinni or spaghetti
- 1 cup Oysters (1/2 pint)
- 5 tablespoons Lemon juice divided
- ¼ cup Olive oil
- 1 clove Crushed garlic or 1/8 teaspoon garlic powder (optional)
- ½ teaspoon Salt
- ½ cup Green onions, sliced
- 1 Large tomato, chopped
- 3 tablespoons Fresh grated Parmesan cheese
- 2 Strips bacon, cooked crisp and crumbled
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