Tuscan Crab Salad

Ingredients

8 oz. Phillips Jumbo Lump Crab Meat
1/4 c. fresh lemon juice
2 tsp. Dijon mustard
1 tsp. honey
1/4 tsp. salt
1/4 tsp. garlic, minced
1/4 tsp. dried oregano leaves
1/2 c. extra virgin olive oil
1 jar (6 oz.) artichoke hearts, drained, quartered
1/2 c. black olives, sliced
1 jar (6 oz.) roasted peppers, julienne
6 oz. arugula
4 oz. baby spinach leaves
salt and pepper to taste
3 oz. sliced almonds

Cooking Instructions

• Whisk together lemon juice, mustard, honey, salt, garlic and oregano in a large bowl.
• Slowly drizzle in olive oil, whisking constantly.
• Remove 1/4 cup dressing and set aside and reserve.
• Add crab meat, artichokes, olives and roasted peppers to remaining dressing in mixing bowl.
• Place arugula and spinach into a large bowl. Drizzle reserved dressing over and mix lightly till leaves are evenly coated.
• Season to taste with salt and black pepper and top with sliced almonds.

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