Lemony Crab Salad With Baby Greens

10 mins

4 servings

5.0/5 (4 reviews)

This delicious Venetian salad is from the May 2005 issue of Bon AppÃ©tit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with only the very best quality ingredients.

Ingredients

Instructions

In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.

Prep: 10 mins

Cook: N/A

Total: 10 mins

Crab

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Amount Per Serving
Calories 309.3
% Daily Value*
Total Fat 24.8g	38%
Cholesterol 66.9mg	22%
Total Carbohydrate 1.7g	1%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 19.8g

Amount Per Serving

Calories 309.3

% Daily Value*

Total Fat 24.8g

38%

Cholesterol 66.9mg

22%

Total Carbohydrate 1.7g

Dietary Fiber 0.1g

Sugars 0.3g

Protein 19.8g