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Key West Crab Salad
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cups torn spinach leaves, washed and dried
cups torn leaf lettuce, washed and dried
cup finely shredded cabbage
medium oranges, peeled and sectioned
small red onion, sliced and separated into rings
2 ounces cooked crabmeat, broken into bite−sized pieces
/2 teaspoon grated orange zest
tablespoons orange juice
tablespoons balsamic vinegar
teaspoons olive oil
teaspoon minced fresh tarragon or 1/4 teaspoon dried
In a large bowl, combine spinach, lettuce, cabbage, oranges, and
onions. Add crabmeat, and gently toss until combined. Set aside.
In a small jar with a tight−fitting lid, combine orange zest,
orange juice, vinegar, oil and tarragon. Cover, and shake until
well mixed.
Pour orange dressing over spinach salad, and gently toss until
salad is well coated.
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Key West Crab Salad
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