Orange Crab Salad: Air Date: 4/15/2008

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By Michelle Sabadasz

Story Published: Apr 15, 2008 at 12:00 PM EST

Story Updated: Apr 14, 2008 at 2:39 PM EST

Ingredients

Orange Crab Salad
Air Date: 4/15/2008
6 servings

3/4 cup orange juice
1/4 cup vegetable oil
3 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
2 Florida oranges, peeled, seeded and cut into 1-inch pieces
1 avocado, peeled and diced
1/2 red bell pepper, chopped
1/4 red onion, diced
1 head Boston, Bibb or leaf lettuce, leaves separated
1 pound canned, fresh or frozen lump crabmeat, drained

Directions

  1. In a large bowl, combine orange juice, vegetable oil, vinegar, honey and salt; whisk together until well combined.
  2. Add orange pieces, avocado, bell pepper, and onion. Stir gently until evenly mixed.
  3. Place lettuce leaves on individual plates and spoon salad mixture equally over each. Top each with crabmeat, and serve.

 

Recipe adapted from and courtesy of www.myFloridajuice.com.

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