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Key West Crab Salad

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  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.

Recipe Summary

Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

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

Key West Crab Salad Recipe