Crab Salad with Tarragon Vinaigrette
Don't feel crabby! Make this sea-worthy salad for lunch or a light dinner. A healthy way to get your greens and protein for the day.
Directions
- Separate watercress into from its tough parts and soft leaves. Chop spinach leaves.
- In a large bowl, whisk together the olive oil, vinegar, tarragon, salt, and pepper until blended. Set to the side.
- Fill a bowl with water and add lemon juice. Cut apples into strips of 0.5-inch thick and 2 inches long.
- Place the crabmeat into a bowl and separate it into small bite sized pieces. Drizzle the vinaigrette and add the chives to the crab meat.
- Drain and pat dry the apple strips and add them to the crabmeat. Toss to combine, add the watercress and toss again.
- Dress the plate with a lettuce leaf and place the crabmeat on top. Top with the watercress salad and serve.