Ingredients

• 1 bunch asparagus, trimmed, just cooked and chilled
• 1 cup mixed greens
• 4 oz. lump crabmeat
• ½ grapefruit, cut into pieces
• ½ red bell pepper, chopped
• ¼ Citrus Vinaigrette, (Recipe below)
• ½ tsp. Dijon mustard
• ½ Tbsp. lemon juice
• ½ Tbsp. lime juice
• ½ Tbsp. orange juice
• ¼ cup olive oil
• Salt and pepper, to taste

Method

To make the salad:
Lay 3 asparagus on each plate.

Put 1⁄2 cup greens on top of the asparagus on each plate to make a bed for the crabmeat. Divide the crabmeat evenly into 4 portions and place it on top of the greens. Arrange the grapefruit sections around the crabmeat. Sprinkle with the bell pepper.

Drizzle with Citrus Vinaigrette. Sprinkle on chives.

To make the Citrus Vinaigrette:
In a small glass or stainless steel bowl, combine the mustard, lemon juice, lime juice, and orange juice. Slowly whisk in the oil. Season with salt and pepper to taste.

Notes

Nutritional Information:
260 calories
20 total fat (3 g sat)
30 mg cholesterol
9 g carbohydrate
0 g fiber
490 mg sodium

Categories

Salads, Seafood