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Orange Crab Salad




Source of Recipe


Marla
Orange Crab Salad
Air Date: 4/15/2008
6 servings


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3/4 cup orange juice
1/4 cup vegetable oil
3 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
2 Florida oranges, peeled, seeded and cut into 1-inch pieces
1 avocado, peeled and diced
1/2 red bell pepper, chopped
1/4 red onion, diced
1 head Boston, Bibb or leaf lettuce, leaves separated
1 pound canned, fresh or frozen lump crabmeat, drained
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In a large bowl, combine orange juice, vegetable oil, vinegar, honey and salt; whisk together until well combined.

Add orange pieces, avocado, bell pepper, and onion. Stir gently until evenly mixed.

Place lettuce leaves on individual plates and spoon salad mixture equally over each. Top each with crabmeat, and serve.


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