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RECIPE
11 INGREDIENTS4 STEPS20MIN

Crabmeat salad in Honey Mustard Vinaigrette

5.0
1 Ratings

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This beautiful, tasty salad proofs once again that healthy food does not have to be ugly, tasteless or boring ! On the contrary, when looking at this lovely salad, who would not love to have a portion (or two) of this beauty right now ?
20MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
White Balsamic Vinegar
1/2 cup
Extra-Virgin Olive Oil
1/4 cup
2 Tbsp
Dijon Mustard
to taste
to taste
Cayenne Pepper
6 oz
or shrimp, lobster or even diced roast- or sauteed chicken.
4 1/4 cups
1
Avocado , chopped
1
Egg , chopped, boiled

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Nutrition Per Serving

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CALORIES
476
FAT
35.9 g
PROTEIN
13.1 g
CARBS
27.6 g

Cooking Instructions

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Step 1
Whisk White Balsamic Vinegar (1/4 cup), Extra-Virgin Olive Oil (1/2 cup), Honey (1/4 cup), Dijon Mustard (2 tablespoon), Kosher Salt (to taste) and Cayenne Pepper (to taste) together to make the dressing.
Step 2
Cut up Baby Arugula (3 ounce), Avocado (1), Egg (1), Fresh Crab Meat (6 ounce). Prepare Grapes (8).
Step 3
Dress all ingredients except the arugula with one fourth cup dressing, dress the arugula seperately with two tablespoon dressing.
Step 4
Plate the arugula first. Combine the rest of the ingredients, and add on top.

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Nutrition Per Serving
Calories
476
% Daily Value*
Fat
35.9 g
46%
Saturated Fat
5.2 g
26%
Trans Fat
0.0 g
--
Cholesterol
90.6 mg
30%
Carbohydrates
27.6 g
10%
Fiber
3.6 g
13%
Sugars
19.8 g
--
Protein
13.1 g
26%
Sodium
322.0 mg
14%
Vitamin D
0.2 µg
1%
Calcium
93.5 mg
7%
Iron
1.1 mg
6%
Potassium
252.7 mg
5%
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