Key West Crab Salad
A yummy spinach salad with an orange dressing. Tuna or shrimp can be substituted for the crab meat.
Serves 4
Prep time: 15 minutes
Cook time: 0 minutes
Calories: 187.32
Calories from Fat: N/A
Total Fat: 3.82 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 18.42 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 19.81 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
3 cups fresh spinach - rinsed, dried and torn into bite-size pieces
2 cups leaf lettuce - rinsed, dried and torn into bite-size pieces
1 cup finely shredded cabbage
2 large oranges, peeled and segmented
1 red onion, sliced in rings
2 (6 ounce) cans crabmeat
1/2 teaspoon orange zest
3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 teaspoon fresh chopped tarragon
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In a large bowl, combine spinach, lettuce, cabbage, oranges, and onions. Add crabmeat, and gently toss until combined. Set aside.
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In a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon. Cover, and shake until well mixed.
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Pour orange dressing over spinach salad, and gently toss until salad is well coated.
B-man 