Ingredients
Salad6 pieces jumbo asparagus, trimmed stems, peeled 3" at base, steamed until just cooked, but still bright green and crisp and chilled.
1 cup mixed baby greens
1/4 pound colossal lump crabmeat, picked over for bits of shell.
6 pieces of grapefruit sections
1/2 red bell pepper, chopped
1/4 cup Citrus Vinaigrette (recipe below)
1 tablespoon minced chives
Citrus Vinaigrette
1/2 teaspoon Dijon mustard
1/2 tablespoon lemon juice
1/2 tablespoon lime juice
1/2 tablespoon orange juice
1/4 cup extra virgin olive oil
Salt
Pepper
Description
Recipe For Asparagus, Crabmeat, And Grapefruit Salad. From The Smith & Wollensky Steakhouse. A Perfect Choice For South Beach Phase II Diet, Recipes From GourmetSleuth
Gourmet Sleuth
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