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Ingredients

• 1 lb Cooked fresh lump crabmeat, cleaned to remove any shell
• 1 c. Diced red bell pepper, ( 1/4-inch)
• 1/4 c. Wafer thin slices of red onion
• 1 tsp Salt
• 1 tsp Coarsely grnd black pepper
• 1/4 c. Fresh lime juice
• 1/4 c. White wine vinegar
• 1/4 c. Extra virgin olive oil
• 4 x Ripe fresh tomatoes
• 8 lrg Boston lettuce leaves, washed, patted dry
• 1 lb Fresh asparagus, cooked and chilled
• 2 x Hard boiled Large eggs, peeled and cut into quarters

Description

TO MAKE THE SALAD: In A Mixing Bowl, Combine The Crabmeat, Red Bell Pepper, Red Onion, Salt, Black Pepper, Lime Juice, Vinegar And Extra Virgin Olive Oil And Toss Well. Cover And…

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