White Asparagus and Crab Salad

Recipe courtesy of Jurgen Spagolla, Executive Chef Trapp Family Lodge.

"Spargelsalat mit Crabbenfleish" White Asparagus and Crab Salad Dressing Ingredients

2 tbsp. olive oil
2 tbsp. rice vinegar 2 tsp. sugar
1 tbsp. orange juice concentrate
1 tbsp. lime juice
1 tbsp. sesame oil
1 tbsp. of chopped scallions
1 tbsp. of basil

Salad Ingredients

2 cups cut-up fresh white Asparagus
12 oz. Crab meat 10 oz bag lettuce
1 cup 1/2 inch pieces cantaloupe
1 cup sliced seedless cucumber

Directions

For dressing, combine all ingredients; mix well. Set aside For salad, steam until tender-crisp. Drain and let cool. Cut Crab into bite size pieces. Combine Asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately. Note: substitute 1 1/2 cups cubed, cooked chicken for the crab, if desired. Serves 4-6.