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Salads

Spring Spinach And Crab Cake Salad With Dijon Vinaigrette
Ingredients
3 Tbsp. white wine vinegar (dijon vinaigrette)
1 tsp. Nature's Place trademark All Natural Minced Garlic (dijon vinaigrette)
1 tsp. Dijon mustard (dijon vinaigrette)
1/4 cup Taste of Inspirations trademark Italian Olive Oil (dijon vinaigrette)
2 Tbsp. chopped fresh Nature's Place trademark Organic Tarragon or 2 tsp. dried (dijon vinaigrette)
2 Tbsp. chopped fresh Nature's Place trademark Organic Tarragon or 2 tsp. dried (dijon vinaigrette)
1/8 tsp. Taste of Inspirations trademark Fleur de Sel Salt (dijon vinaigrette)
1/8 tsp. freshly ground black pepper (dijon vinaigrette)
4 Taste of Inspirations trademark Crab Cakes (salad)
1 (5 oz.) pkg. Taste of Inspirations trademark Baby Spinach (salad)
6 radishes, thinly sliced (salad)
1/2 cup coarsely chopped sugar snap peapods, strings removed (salad)
2 hard-boiled eggs, quartered (salad)
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Spring Spinach And Crab Cake Salad With Dijon Vinaigrette

Spring Spinach And Crab Cake Salad With Dijon Vinaigrette

Spring Spinach And Crab Cake Salad With Dijon Vinaigrette
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
directions
1. Prepare the vinaigrette. In a small bowl, whisk together vinegar, garlic, mustard, oil, tarragon, salt, and pepper. (Alternatively, add ingredients to a small jar with a tight-fitting lid and shake.)
2. Prepare the salad. Heat crab cakes in a skillet sprayed with vegetable cooking spray. Place spinach in a large bowl. Add radishes and sugar snap peas. Add 1/4 cup of the dressing and toss to coat.
3. To serve, divide salad among 4 plates. Top each with a warm crab cake and hard-boiled egg wedges. Drizzle remaining dressing over the crab cakes and serve.
Source: Hannaford fresh Magazine, March - April 2014
 
 
 
 
 
 
 
 
 
 
 
 
 
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