Crab Salad with Tarragon Vinaigrette
Don’t feel crabby! Make this sea-worthy salad for lunch or a light dinner. A healthy way to get your greens and protein for the day.
Ingredients
- 3 cup(s) watercress (2 bunches)
- 3 tablespoon(s) extra virgin olive oil
- 2 tablespoon(s) white wine vinegar
- 1/2 ounce(s) minced fresh tarragon
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground white pepper
- 1/2 lemon, juice of
- 1/2 granny smith apple, peeled and cored
- 12 ounce(s) cooked lump crabmeat
- 2 1/2 tablespoon(s) fresh chives, chopped
- 4 large red-leaf lettuce leaves
- 1 cup(s) spinach (1 bunch)
Instructions
- Separate watercress into from its tough parts and soft leaves.
- Chop spinach leaves.
- In a large bowl, whisk together the olive oil, vinegar, tarragon, salt, and pepper until blended.
- Set to the side.
- Fill a bowl with water and add lemon juice.
- Cut apples into strips of 0.
- 5-inch thick and 2 inches long.
- Place the crabmeat into a bowl and separate it into small bite sized pieces.
- Drizzle the vinaigrette and add the chives to the crab meat.
- Drain and pat dry the apple strips and add them to the crabmeat.
- Toss to combine, add the watercress and toss again.
- Dress the plate with a lettuce leaf and place the crabmeat on top.
- Top with the watercress salad and serve.
Nutrition
Calories: 799kcalCarbohydrates: 32.93gProtein: 79.69gFat: 43.76gSaturated Fat: 6.26gCholesterol: 390mgSodium: 2818.73mgFiber: 12.22gSugar: 12.66g
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