Smoky Lump Crab and Melon Salad

Melanie B.'s Note:

This is a great fresh and summery salad...it was the first thing I ever made with my lump crab meat splurge many years ago. It represents summer ingredients well with a good mixture of sweet and smoky.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 4 cups arugula
• 2 cups watermelon , seedless and shaped into balls
• 2 cups honeydew melon , shaped into balls
• ¾ cup tomato , preferably a fresh heirloom variety, diced
• ½ cup tomatillo , husks removed, diced
• ½ cup red onion , sliced thinly
• ½ cup yellow bell pepper , thinly sliced, about 2 inches long each
• 4 cups lump crabmeat , picked and cleaned

Dressing

• ½ cup balsamic vinegar
• 1 cup tomato juice
• 2 teaspoons coarse grain mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried chipotle powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 garlic cloves , finely minced
• ½ cup olive oil , Extra Virgin

Directions:

1. Make dressing by whisking together all "dressing" ingredients.
2. Toss Arugula, Watermelon, honeydew, tomato, tomatillo, red onion, crab, and bell pepper together in a bowl.
3. Add dressing, toss, and serve cold.