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.
Serving size: Complete recipe
Calories 719 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 2.1 g10.6%
Trans Fat 0 g
Cholesterol 180.3 mg60.1%
Sodium 3766.5 mg156.9%
Total Carbohydrates 69 g22.9%
Dietary Fiber 15.2 g60.8%
Sugars 48 g
Protein 75 g150.2%
Vitamin A 317% Vitamin C 480.6%
Calcium 59.1% Iron 47.1%
*Based on a 2000 Calorie diet