Salad and Salad Dressing Recipes
Asparagus and Crab Salad
Asparagus and Crab Salad makes a delicious main course for lunch or dinner.
Yield: 4 to 6 servings
Ingredients
Dressing
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon orange juice concentrate
- 1 tablespoon lime juice
- 1 tablespoon dark sesame oil
Salad
- 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
Instructions
- Dressing: Combine all ingredients; mix well. Set aside.
- Salad: Steam or microwave asparagus until tender-crisp. Drain and let cool.
- Cut crab into bite-size pieces.
- Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber.
Toss gently.
- Pour salad dressing over all. Toss to evenly coat.
- Serve immediately.
Notes
* Substitute 1 1/2 cups cubed, cooked chicken for the crab, if desired.
Attribution
Recipe and photo used with permission from: Michigan Asparagus Advisory Board