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Asparagus and Crab Salad

Asparagus and Crab Salad

This salad makes a delicious main course for lunch or dinner.



  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon orange juice concentrate
  • 1 tablespoon lime juice
  • 1 tablespoon dark sesame oil


  • 2 cups cut-up fresh or frozen Michigan asparagus
  • 12 ounces crab meat (fresh or canned) or imitation crab
  • 1 (10-ounce) bag lettuce mix
  • 1 cup 1/2-inch pieces cantaloupe
  • 1 cup sliced seedless cucumber


  1. For Dressing, combine all ingredients; mix well. Set aside.
  2. For Salad, steam or microwave asparagus until tender-crisp. Drain and let cool.
  3. Cut crab into bite-size pieces.
  4. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently.
  5. Pour salad dressing over all. Toss to evenly coat.
  6. Serve immediately.

Makes 4 to 6 servings.

Substitute 1 1/2 cups cubed, cooked chicken for the crab, if desired.

Recipe and photo credit: Michigan Asparagus Advisory Board.


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