Healthy Eating
  • Northeast Wisconsin
  • May 2010
Written by 

Crab Salad with Orange Vinaigrette

Ingredients:

3 cups orange juice

1 orange

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

Instructions:

Vinaigrette:

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.

Salad:

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

Calories 347

Total Fat 19g

Saturated Fat 3g

Cholesterol 101mg

Sodium 419mg

Total Carbohydrates 16g

Dietary Fiber 4g

Protein 28g

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Tony Bednarowski

Tony Bednarowski is co-owner/publisher of Nature’s Pathways Magazine, ‘Your Path To Healthy Living.’ He writes about weight loss, nutrition, disease prevention awareness and personal development.

Tony is also founder, developer and nutrition specialist for BeWellCooking.com, ‘Be Well, Live Well.’ He is a board-certified nutrition specialist focusing on weight loss, chronic disease prevention and sport performance enhancement with more than 30 years of experience in the health and fitness industry as a trainer, nutrition specialist and competitive athlete. For more information, visit BeWellCooking.com.

Website: bewellcooking.com
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