3 cups orange juice
1/2 cup olive oil
1 T. garlic clove, minced
1/4 cup fresh basil, finely sliced
2 lbs. crabmeat, jumbo lump, shells removed
1/4 cup champagne vinegar
1/4 cup red onion, thinly sliced
1 dash salt substitute and pepper
1/2 cup walnut, toasted
2 T. fresh thyme
1 lb. baby spinach
Place a medium saucepan over medium-high heat, add orange juice and reduce by half.
Remove from heat and place in refrigerator to cool. Once orange reduction is cool, place in a mixing bowl with the champagne vinegar, olive oil, basil, thyme and garlic. Season with salt and pepper to taste. Set aside.
Place crab meat in the center of the salad. Drizzle vinaigrette over lightly and serve.
In a medium mixing bowl, combine spinach, toasted walnuts, orange (peeled, segmented, and chopped) and red onion.
Nutrition Facts (per serving):
Preparation Time: 10 Minutes
Difficulty: Very Easy | Portion: 8 Servings
Total Fat 19g
Saturated Fat 3g
Total Carbohydrates 16g
Dietary Fiber 4g