Spring Asparagus and Crab Salad with Mint Vinegar Dressing Recipe

Name: Spring Asparagus and Crab Salad with Mint Vinegar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh asparagus; 1 head butter lettuce, small; 1/2 sm. cantaloupe; 1/4 cup lightly packed fresh mint leaves; 1 tsp. minced; grated fresh ginger; 1/4 cup white wine vinegar; 2 tbsp. olive oil; 1 tsp. Dijon-style mustard; 1/4 tsp. sugar; 1/2 lb. crabmeat

Servings: persons

1 lb. fresh asparagus
1 head butter lettuce, small
1/2 sm. cantaloupe
1/4 cup lightly packed fresh mint leaves
1 tsp. minced
grated fresh ginger
1/4 cup white wine vinegar
2 tbsp. olive oil
1 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 lb. crabmeat

1
Bring approximately 1 inch of water to a boil in a 10 to 12-inch frying pan.
2
Trim tough ends from asparagus and wash stalks well.
3
Add to boiling water and simmer until stalks are tender crisp, approximately 4 minutes.
4
Drain and cover asparagus with ice water until cold, approximately 10 minutes; drain again.
5
Meanwhile, core head of lettuce, wash leaves and pat dry.
6
Slice cantaloupe into 12 wedges and cut away rind.
7
Chop mint leaves.
8
Combine mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.
9
Divide lettuce among 4 plates.
10
Fan 1/4 of the asparagus and 3 wedges of the melon over each bed of lettuce.
11
Top salads with crabmeat and drizzle with dressing.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. fresh asparagus, 1 head butter lettuce, small, 1/2 sm. cantaloupe, 1/4 cup lightly packed fresh mint leaves, and more.

Yes, Spring Asparagus and Crab Salad with Mint Vinegar Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Asparagus and Crab Salad with Mint Vinegar Dressing

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