Crab Salad With Orange Vinaigrette Food

ORANGE CRAB SALAD

Orange Crab Salad image

This salad is especially satisfying with oranges from our own trees.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 medium navel oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
4 green onions, chopped
1/2 cup chopped celery
1/2 cup chopped pecans
1 can (6 ounces) lump crabmeat, drained and flaked
4 cups mixed salad greens
1 can (3 ounces) chow mein noodles
GINGER SALAD DRESSING:
1/2 cup mayonnaise
2 teaspoons sugar
2 teaspoons lemon juice
2 teaspoons prepared horseradish
1 teaspoon minced fresh gingerroot

Steps:

In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.

Nutrition Facts : Calories 536 calories, Fat 40g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 423mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 7g fiber), Protein 14g protein.

CRAB SALAD WITH ORANGE VINAIGRETTE

Crab Salad With Orange Vinaigrette image

I found this recipe a few years ago in the newspaper... I absolutely adore it. It is simple and fresh and sure to impress your guests!

Provided by hollyfrolly

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 cups orange juice, fresh squeezed
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
2 tablespoons thyme, fresh, chopped
2 teaspoons garlic, fresh, minced
4 tablespoons basil, fresh, chopped
salt
pepper
2 lbs crabmeat, jumbo lump, shells removed
1 lb spinach, fresh, washed, baby
1/2 cup walnuts, toasted
1 orange, peeled, segmented
1/4 cup red onion, diced

Steps:

Vinaigrette:.
Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
Remove from heat and place in refrigerator to cool.
Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
Whisk together and season to taste with salt and pepper.
Set aside.
Salad:.
In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
Place the crab meat in the center of the spinach salad.
Drizzle the vinaigrette around and lightly over the salad and serve.

Nutrition Facts : Calories 657.5, Fat 38.8, SaturatedFat 5, Cholesterol 95.2, Sodium 1988.1, Carbohydrate 31.1, Fiber 5, Sugar 20, Protein 48.8

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