Crabmeat And Fennel Salad

1. 1

   In a bowl, add the crabmeat and half of the dressing and toss until well coated.

2. 2

   With a mandolin or knife, thinly slice both the fennel and radishes. In a large bowl, add the fennel, radishes, arugula and the dressing. Toss until well coated.

3. 3

   Serve the salad topped with crabmeat and garnished with chopped almonds and (optional) fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.