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Add a photoServings: 2
Ingredients
- 1/2 c. Sugar
- 3 x Blood oranges zested and juiced
- 3 x Blood oranges cut into sections
- 2 Tbsp. Balsamic vinegar
- 1/2 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 c. Crab meat
- 4 c. Cleaned salad greens
- 1/2 lb Asparagus blanched and cooled
Directions
- In a heavy bottomed pot, heat the sugar and cook till it browns, carefully pour in the orange juice and reduce till it is a thick syrup. Remove from the stove, add in the vinegar, oil, and season. Set aside to cold.
- In a small bowl, season the crab meat. Toss the greens with 1/4 c. of the dressing, and half of the orange sections, season with salt and pepper. Place on two salad plates. Arrange the asparagus around the plate. Top with the crab meat, and remaining orange sections. Garnish with a drizzle of dressing and the orange zest.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 2 servings | |
| Calories 293 | |
| Calories from Fat 9 | 3% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 243mg | 10% |
| Potassium 482mg | 14% |
| Total Carbs 56.33g | 15% |
| Dietary Fiber 1.9g | 6% |
| Sugars 53.84g | 36% |
| Protein 15.88g | 25% |
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