Onion Recipe

This bright and refreshing salad balances the sweetness of fresh crabmeat with the crisp texture of mixed greens and shredded cabbage. The star of the dish is a zesty orange-balsamic vinaigrette that coats the ingredients perfectly, adding a tangy depth that cuts through the richness of the seafood. Thinly sliced red onions provide a sharp, peppery crunch, while sections of fresh orange add juicy bursts of citrus flavor. Ideal for a light lunch, a spring dinner party, or as an elegant starter, this dish brings together fresh, high-quality ingredients in a simple yet sophisticated way. It&# 226;ÂÂs a delightful way to showcase the natural flavors of crab without heavy sauces or complicated techniques.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 405.7

Dietary: Gluten-free

Description

This bright and refreshing salad balances the sweetness of fresh crabmeat with the crisp texture of mixed greens and shredded cabbage. The star of the dish is a zesty orange-balsamic vinaigrette that coats the ingredients perfectly, adding a tangy depth that cuts through the richness of the seafood. Thinly sliced red onions provide a sharp, peppery crunch, while sections of fresh orange add juicy bursts of citrus flavor. Ideal for a light lunch, a spring dinner party, or as an elegant starter, this dish brings together fresh, high-quality ingredients in a simple yet sophisticated way. It&# 226;ÂÂs a delightful way to showcase the natural flavors of crab without heavy sauces or complicated techniques.

Ingredients

3 Cups torn spinach leaves, washed and dried
2 Cups torn leaf lettuce, washed and dried
1 cups Finely shredded cabbage
2 Medium oranges, peeled and sectioned
1 Small red onion, sliced and separated into rings
12 Ounces cooked crabmeat, broken into biteÃ¢ÂÂsized pieces
3 Tablespoons orange juice
2 Tablespoons balsamic vinegar
2 Teaspoons olive oil

Directions

1
In a large salad bowl, combine the spinach, leaf lettuce, and shredded cabbage.
2
Add the orange sections and separated red onion rings to the bowl.
3
Gently fold in the cooked crabmeat, being careful not to break up the pieces too much.
4
In a small jar with a tight-fitting lid, combine the orange zest, orange juice, balsamic vinegar, olive oil, and tarragon.
5
Cover the jar and shake vigorously until the dressing is well emulsified.
6
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
7
Serve immediately while the greens are still crisp.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 405.7kcal

% Daily Value *
Total Fat 6.9g11%
Saturated Fat 1.0g5%
Cholesterol 213.0mg71%
Sodium 1040.8mg44%
Total Carbohydrate 25.1g9%
Dietary Fiber 8.8g36%
Sugars 11.9g
Protein 62.5g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, ensure the greens are thoroughly dried before dressing to prevent the vinaigrette from becoming watery.

If using dried tarragon, use 1/4 teaspoon instead of fresh, as dried herbs are more concentrated.

This salad is best served immediately after dressing to maintain the crunch of the lettuce and cabbage.

You can substitute the crabmeat with shrimp or chicken for a different protein profile.

Keywords: crab, salad, orange, vinaigrette, balsamic, spinach, lettuce, cabbage, red onion, tarragon, fresh, seafood, light, appetizer, spring, citrus, green, dressing, easy, healthy, no-cook

Read it online: https://www.chefs-mate.com/recipe/onion-recipe-30/