Spring Asparagus And Crab Salad With Mint Vinaigrette Recipe

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Servings: 4

Ingredients

Cost per serving $5.20 view details

Directions

  1. Seafood Alternatives: cooked shrimp, cooked and flaked cod, salmon or possibly swordfish Bring about 1 inch of water to a boil in a 10- to 12-inch frying pan. Trim tough ends from the asparagus and wash the stalks well. Add in to the boiling water and simmer till the stalks are tender-crisp, about 4 min. Drain the asparagus and cover it with ice water till cool, about 10 min; drain again.
  2. Meanwhile, core the lettuce, wash the leaves and pat dry. Slice the cantaloupe into 12 wedges and cut away the rind. Chop the mint leaves.
  3. Combine the mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.
  4. Divide the lettuce among 4 plates. Fan 1/4 of the asparagus and 3 wedges of melon over each bed of lettuce. Top the salads with crabmeat and drizzle with dressing.
  5. This recipe yields 4 servings.
  6. Comments: Streamline the making of this salad by purchasing cut-up cantaloupe and washed greens from your supermarkets salad bar.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 4 servings
Calories 143  
Calories from Fat 67 47%
Total Fat 7.6g 10%
Saturated Fat 1.12g 4%
Trans Fat 0.0g  
Cholesterol 50mg 17%
Sodium 197mg 8%
Potassium 429mg 12%
Total Carbs 5.23g 1%
Dietary Fiber 1.7g 6%
Sugars 3.62g 2%
Protein 13.3g 21%
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