Tuscan Crab Salad
Ingredients:
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
Directions:
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.
