June 14, 2012

Recipe for Today: Mediterranean Crab Salad

Mediterranean Crab Salad

    1 lb. crabmeat 1/2 cup black olives, sliced  1 (7 oz.) jar roasted red peppers  6 cups mixed greens 1/2 cup goat cheese or feta cheese, crumbled and divided  2 oz. freshly squeezed lemon juice  1 1/2 tsp. Dijon mustard  1/4 cup shallots or green onions, chopped  1/2 tsp. salt  1/2 tsp. pepper  1/4 tsp. oregano  2/3-cup extra virgin olive oil  1 (6 oz.) jar of artichoke hearts, drained and quartered
Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
Gradually whisk in oil.
Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crab-meat, artichokes, olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.
Additional Tips:
No Cooking Needed

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