FBD

Key West Crab Salad

AmericanSeafoodEasy15 minBy Northstar

Ingredients

Servings
4
  • 12 oz cooked crabmeat, broken into bite-sized pieces
  • 3 cup fresh spinach leaves, torn
  • 2 cup leaf lettuce, torn
  • 1 cup green cabbage, finely shredded
  • 2 count medium oranges, peeled and sectioned
  • 1 count small red onion, sliced into rings
  • 0.5 tsp orange zest
  • 3 tbsp fresh orange juice
  • 2 tbsp balsamic vinegar
  • 2 tsp olive oil
  • 1 tsp fresh tarragon, minced (or 1/4 tsp dried)
  • 0.3 tsp salt
  • 0.3 tsp black pepper

Instructions

  1. 1

    In a jar with a tight lid, combine orange zest, orange juice, balsamic vinegar, olive oil, tarragon, salt, and pepper. Shake well.

  2. 2

    In a large bowl, combine spinach, lettuce, cabbage, orange sections, and red onion rings.

  3. 3

    Add crabmeat and gently toss to combine.

  4. 4

    Drizzle orange dressing over the salad and toss gently until well coated. Serve immediately.

Tags

saladamerican