Key West Crab Salad Recipe
Ingredients
| Spinach | 3 Cup (16 tbs) | |
| Leaf lettuce | 2 Cup (16 tbs) | |
| 1 cup finely shredded cabbage | ||
| 2 medium oranges, peeled and sectioned | ||
| Red onion | 1 Small, separated into rings | |
| 12 ounces cooked crabmeat, broken into bite-size chunks | ||
| Orange peel | 1/2 Teaspoon, grated | |
| Orange juice | 3 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| 2 teaspoons olive or canola oil | ||
| Dried tarragon | 1 Teaspoon, minced | |
Directions
In a large bowl, combine the spinach, lettuce, cabbage, oranges and onions.
Add the crabmeat and gently toss until combined; set aside.
In small jar with a tight-fitting cover, combine the orange peel, orange juice, vinegar, oil and tarragon.
Cover and shake until well combined.
Pour over the spinach mixture and gently toss until coated.
Add the crabmeat and gently toss until combined; set aside.
In small jar with a tight-fitting cover, combine the orange peel, orange juice, vinegar, oil and tarragon.
Cover and shake until well combined.
Pour over the spinach mixture and gently toss until coated.
Chef
