Healthy Eating
  • Northeast Wisconsin
  • January 2010
Written by 

Crab Salad with Orange Vinaigrette

Ingredients:

3 c. orange juice

1 orange

1/2 c. olive oil

1 T. garlic clove, minced

1/4 c. fresh basil, finely sliced

2 lbs. crabmeat, jumbo lump, shells removed

1/4 c. champagne vinegar

1/4 c. red onion, thinly sliced

1 dash salt and pepper

1/2 c. 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:

In a medium mixing bowl combine spinach, toasted walnuts, orange (peeled, segmented, and chopped), and red onion. Place crab meat in the center of the salad. Drizzle vinaigrette over lightly and serve.

Nutrition Facts (per serving):

Preparation Time: 10 Minutes

Difficulty: Easy | Portion: 6 Servings

Calories 448

Total Fat 24g

Saturated Fat 4g

Cholesterol 134mg

Sodium 562mg

Total Carbohydrates 21g

Dietary Fiber 5g

Protein 37g

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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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