Key West Crab Salad
|Torn spinach||3 Cup (48 tbs)|
|Torn leaf lettuce||2 Cup (32 tbs)|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Oranges||2 Medium, peeled and sectioned|
|Red onion||1 Small, sliced and separated into rings|
|Cooked crabmeat||12 Ounce, broken into bite-size chunks|
|Grated orange peel||1⁄2 Teaspoon|
|Orange juice||3 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Olive oil/Canola oil||2 Teaspoon|
|Minced fresh tarragon/1/4 teaspoon dried tarragon||1 Teaspoon|
In a large bowl, combine the spinach, lettuce, cabbage, oranges and onions.
Add the crabmeat and gently toss until combined; set aside.
In small jar with a tight-fitting cover, combine the orange peel, orange juice, vinegar, oil and tarragon.
Cover and shake until well combined.
Pour over the spinach mixture and gently toss until coated.