Tuscan Crab Salad

Tuscan Crab Salad

Yields: 6 servings

Ingredients:

• 8 oz. Phillips Crab Meat
• 1/4 c. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 tsp. salt
• 1/4 tsp. garlic, minced
• 1/4 tsp. dried oregano leaves
• 1/2 c. extra virgin olive oil
• 1 jar (6 oz.) artichoke hearts, drained, quartered
• 1/2 c. black olives, sliced
• 1 jar (6 oz.) roasted peppers, julienne
• 6 oz. arugula
• 4 oz. baby spinach leaves
• salt and pepper to taste
• 3 oz. sliced almonds

Directions:

1. Whisk together lemon juice, mustard, honey, salt, garlic and oregano in a large bowl. Slowly drizzle in olive oil, whisking constantly. Remove 1/4 cup dressing and set aside and reserve.
2. Add crab meat, artichokes, olives and roasted peppers to remaining dressing in mixing bowl.
3. Place arugula and spinach into a large bowl. Drizzle reserved dressing over and mix lightly till leaves are evenly coated. Season to taste with salt and black pepper.

Recipe provided by Gilda L., winner of Harris Teeter & Phillips 2011 Ultimate Crab Challenge. Photo provided by Phillips Foods.