Crab Salad With Orange Vinaigrette

1. 1

   Vinaigrette:

2. 2

   Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.

3. 3

   Remove from heat and place in refrigerator to cool.

4. 4

   Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.

5. 5

   Whisk together and season to taste with salt and pepper.

6. 6

   Set aside.

7. 7

   Salad:

8. 8

   In a medium mixing bowl combine the spinach, toasted walnuts and red onion.

9. 9

   Place the crab meat in the center of the spinach salad.

10. 10

    Drizzle the vinaigrette around and lightly over the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.