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Mediterranean Crab Salad
Serve as a main course, as a side salad, or use to make awesome crab salad subs!
Ingredients
1 lb. crabmeat
1/2 cup black olives, sliced
1 (7 oz.) jar roasted red peppers
6 cups mixed greens (chef's choice)
1/2 cup goat cheese or feta cheese, crumbled and divided
2 fluid oz. freshly squeezed lemon juice
1 1/2 tsp. Dijon mustard
1/4 cup shallots or green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
2/3-cup extra virgin olive oil
1 (6 oz.) jar of artichoke hearts, drained and quartered
1/2 cup black olives, sliced
1 (7 oz.) jar roasted red peppers
6 cups mixed greens (chef's choice)
1/2 cup goat cheese or feta cheese, crumbled and divided
2 fluid oz. freshly squeezed lemon juice
1 1/2 tsp. Dijon mustard
1/4 cup shallots or green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
2/3-cup extra virgin olive oil
1 (6 oz.) jar of artichoke hearts, drained and quartered
Methods/steps
Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
Gradually whisk in oil.
Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.
Gradually whisk in oil.
Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.
Additional Tips
No Cooking Needed
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