Spring Asparagus and Crab Salad with Mint Vinegar Dressing
|
Ingredients
| 1 lb. | fresh asparagus | | 1 head | butter lettuce, small | | 1/2 | sm. cantaloupe | | 1/4 cup | lightly packed fresh mint leaves | | 1 tsp. | minced or | | grated fresh ginger | | 1/4 cup | white wine vinegar | | 2 tbsp. | olive oil | | 1 tsp. | Dijon-style mustard | | 1/4 tsp. | sugar | | 1/2 lb. | crabmeat |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Bring approximately 1 inch of water to a boil in a 10 to 12-inch frying pan. Trim tough ends from asparagus and wash stalks well. Add to boiling water and simmer until stalks are tender crisp, approximately 4 minutes. Drain and cover asparagus with ice water until cold, approximately 10 minutes; drain again.
Meanwhile, core head of lettuce, wash leaves and pat dry. Slice cantaloupe into 12 wedges and cut away rind. Chop mint leaves. Combine mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.
Divide lettuce among 4 plates. Fan 1/4 of the asparagus and 3 wedges of the melon over each bed of lettuce. Top salads with crabmeat and drizzle with dressing.
Author's Comments
Cooked and chilled shrimp or poached or grilled cod, swordfish or salmon may be substituted for crab.
Per serving: 186 calories, 15 grams protein, 15 grams carbohydrates, 1 gram saturated fat, 5 grams monounsaturated fat, 1 gram polyunsaturated fat, .2 grams Omega-3 fat, 37 mg. cholesterol, 191 mg. sodium.
Similar Recipes
asparagus salad, Easter