Healthy Eating
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  • 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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