Crab & Asparagus Salad With Mint-Ginger Vinaigrette

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READY IN: 13mins
Recipe by KateL

Entered for safe-keeping. From Simply Classic from Jr. League of Seattle. Elegant and refreshing. Choose a small cantaloupe that smells sweet at the stem end.

Ingredients Nutrition


  1. Fill a large bowl with ice water and set aside. In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus. Immerse cooked asparagus in ice water until cool; drain and pat dry.
  2. DRESSING: Combine mint, ginger, vinegar, mustard and sugar in a small bowl. Whisk until thoroughly combined. While whisking, slowly pour in oil.
  3. Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.

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