Source: Midwest Living

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover asparagus with cold water. Bring to boiling; boil for 1 minute. Remove from heat; drain and plunge asparagus into ice water. Drain.

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  • In a bowl, combine asparagus, crabmeat, and celery. Line each of 4 salad plates with 2 to 3 romaine leaves or some of the torn mixed greens. Divide asparagus mixture among plates.

  • For dressing, in a screw-top jar, combine oil, lemon juice, vinegar, onion, mustard, parsley, chives, dill, pepper, and salt. Cover and shake until well combined. Drizzle over salad mixture. Garnish with lemon wedges. Makes 4 servings.

Tips

To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases. If using canned crabmeat, omit the salt in the dressing.

Nutrition Facts

318 calories; fat 28g; cholesterol 68mg; saturated fat 4g; carbohydrates 7g; insoluble fiber 2g; protein 12g; vitamin a 216.3RE; vitamin c 20.1mg; sodium 275mg; calcium 101mg; iron 1.1mg.
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