Crab Salad With Orange Vinaigrette
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 cups orange juice, fresh squeezed
- 1⁄4 cup champagne vinegar
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons thyme, fresh, chopped
- 2 teaspoons garlic, fresh, minced
- 4 tablespoons basil, fresh, chopped
- salt
- pepper
- 2 lbs crabmeat, jumbo lump, shells removed
- 1 lb spinach, fresh, washed, baby
- 1⁄2 cup walnuts, toasted
- 1 orange, peeled, segmented
- 1⁄4 cup red onion, diced
directions
-
Vinaigrette:
- Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
- Remove from heat and place in refrigerator to cool.
- Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
- Whisk together and season to taste with salt and pepper.
- Set aside.
-
Salad:
- In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
- Place the crab meat in the center of the spinach salad.
- Drizzle the vinaigrette around and lightly over the salad and serve.
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RECIPE SUBMITTED BY
hollyfrolly
Reno, NV
<p>I love my family and friends. I love music. I love creative people. I love to travel. I love to learn. I love food. I love to cook. I love eat and drink. I love to entertain. I love the farmer's market. I love Alice Waters and Ina Garten. I also love Anthony Bourdain. I love Barbara Kingsolver's book: Animal, Vegetable, Miracle. I love Cookbooks. I love fresh ingredients. I love this site.</p>