Crab and Asparagus Salad


Photo: flickr user avlxyz
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Ingredients

1 1/2 pounds fresh asparagus, trimmed
2 heads butter lettuce, washed and dried
1/2 cantaloupe, sliced into 12 thin wedges
3/4 pound crab meat
Dressing
3 tablespoons fresh mint leaves, minced
1 teaspoon fresh ginger, minced
cup white wine vinegar
1/4 olive oil (or more)
1 teaspoon Dijon mustard
1/4 teaspoon sugar
salt to taste

Preparation

1
Fill a large bowl with ice water and set aside.
2
In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus.
3
Immerse cooked asparagus in ice water until cool; drain and pat dry.
4
For dressing: combine mint, ginger, vinegar, oil, mustard and sugar in a small bowl. Whisk until thoroughly combined.
5
Divide lettuce leaves among 6 plates, Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.

Tools

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About

Recipe from the Junior League of Seattle cookbook, "Simply Classic." This one sounds absolutely delicious and perfect for summer!

Yield:

6.0

Added:

Thursday, December 10, 2009 - 2:17am

Creator:

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