recipes
Hearts of Palm, Watercress & Crab Leg Salad
INGREDIENTS
8 oz. (8 legs) Crab Classic, Leg Style
1/2 cup hearts of palm, 1/2 inch sliced
1/2 cup plum tomatoes, medium dice
1/2 cup red onion, medium dice
1/2 cup mandarin orange sections
1 tsp. garlic, chopped
Citrus Vinaigrette
1 tsp. balsamic vinaigrette
1 tsp. orange juice
1 tsp. lemon juice
1 tsp. lime juice
2 tsp. olive oil
salt & pepper to taste
1/2 cup hearts of palm, 1/2 inch sliced
1/2 cup plum tomatoes, medium dice
1/2 cup red onion, medium dice
1/2 cup mandarin orange sections
1 tsp. garlic, chopped
Citrus Vinaigrette
1 tsp. balsamic vinaigrette
1 tsp. orange juice
1 tsp. lemon juice
1 tsp. lime juice
2 tsp. olive oil
salt & pepper to taste
DIRECTIONS
Prepare all ingredients for this salad accordingly and set aside. Put the hearts of palm, tomato, onion, orange sections and garlic into a bowl and reserve the crab legs. Blend all the ingredients listed for the dressing into a bowl and whisk with a wire whip to incorporate well. Pour 3/4 of this dressing over the vegetable mixture and reserve the remainder of the dressing to pour over the top of the crab legs and watercress.
Serving suggestion: Arrange the salad plate by first putting the watercress to the top of the plate and fan the crab legs from side to side. Top them with the vegetable mixture and garnish this all with chopped parsley and cracked pepper.
Makes 3-4 servings.
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Serving suggestion: Arrange the salad plate by first putting the watercress to the top of the plate and fan the crab legs from side to side. Top them with the vegetable mixture and garnish this all with chopped parsley and cracked pepper.
Makes 3-4 servings.
Printable Version
Go Back to Recipe List
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