Crab Salad - Key West Style

Recipe By:
Aheela
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  • Total Time 20 min Ico-add
  • Yield 4 Servings
  • Level Medium

With the popularity and low cost of imitation crab meat these days, plenty of uses have sprung up for it. This traditional orange vinaigrette, three greens and crab meat salad is delightful with real crab me...
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Ingredients

  • 3 cups torn spinach leaves, washed and dried
  • 2 cups torn leaf lettuce, washed and dried
  • 1 cup cabbage, finely shredded
  • 2 medium oranges, peeled and sectioned
  • 1 small red onion, sliced and separated into rings
  • 12 ounces cooked crabmeat, broken into bite sized pieces
  • 1/2 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon fresh tarragon, minced (or 1/4 teaspoon dried)
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Directions

  1. 1. In a large bowl combine the spinach, lettuce, cabbage, oranges and onion. Add the crabmeat and gently toss until combined. Set aside.
  2. 2. In a small jar with a tight fitting lid combine the orange zest, orange juice, vinegar, oil and tarragon. Cover and shake until well mixed.
  3. 3. Pour orange dressing over spinach salad and gently toss until salad is well coated.