Summer Luncheon: Main Courses: Crab & Citrus Salad
Recipe created for you by Wild Thymes Farm

Summer Luncheon Index

Crab & Citrus Salad

Serves 4

2 lbs. lump crabmeat, drained

1 cup orange sections, chopped into small pieces

fresh chives, minced

cup celery, diced

1 cup fresh tomatoes, diced

Mesclun salad greens

2 tablespoons mayonnaise

cup Wild Thymes Mandarin Orange Basil or Tahitian Lime Ginger Vinaigrette or Tangerine, Key Lime or Meyer Lemon Salad Refresher.

Whisk together mayonnaise and Wild Thymes Mandarin Orange Basil Vinaigrette. Combine crabmeat, orange pieces, chives and celery and place on individual plates of mesclun salad greens. Garnish with diced tomatoes. Drizzle vinaigrette over each plate.