Tuscan Crab Salad

Tuscan Crab Salad

Tuscan Crab Salad 


10 oz. Jumbo Lump crabmeat, cleaned

1/4 c. fresh lemon juice

2 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

1/4 tsp. garlic, minced

1/4 tsp. dried oregano leaves

1/2 c. extra virgin olive oil

1 jar (6 oz.) artichoke hearts, drained, quartered

1/2 c. black olives, sliced

1 jar (6 oz.) roasted peppers, julienne

6 oz. arugula

4 oz. baby spinach leaves

salt and pepper to taste

3 oz. sliced almonds


Whisk together lemon juice, mustard, honey, salt, garlic and oregano in a large bowl. Slowly drizzle in olive oil, whisking constantly. Remove 1/4 cup dressing and set aside and reserve.

Add crab meat, artichokes, olives and roasted peppers to remaining dressing in mixing bowl.

Place arugula and spinach into a large bowl. Drizzle reserved dressing over and mix lightly till leaves are evenly coated. Season to taste with salt and black pepper.

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