Phillips Crab and Spinach Salad

Number of Servings: 
4
Ingredients: 
Base
8 oz. (6 cups) Butterhead/bibb lettuce, chopped
4 oz. (6 cups) Spinach, fresh, chopped
8 strips Bacon, cooked crisp, chopped
1/2 cup Mandarin oranges, juice packed, drained
1/2 oz. (about 1 Tbsp.) Red Onion, cut into fine slivers
Dressing*
1/4 cup Balsamic Vinegar
2 Tbsp. Orange Marmalade
2 tsp. Dijon Mustard
1/4 cup Olive Oil, light
2 Tbsp. Orange juice
1/4 tsp. Salt
1/4 tsp. Black pepper
Topping
1 lb. Phillips Crab Meat
1 medium (about 1 cup) Haas Avocado, peeled, pitted and cut into large chunks
2 Eggs, hard cooked, peeled, chopped
*Alternate "quick" dressing: Whisk 2 Tbsp. Orange Marmalade into 1/2 cup any brand Balsamic Vinaigrette, such as Ken's.
Instructions: 

In large salad serving bowl, combine Base ingredients.

In separate bowl, combine Dressing ingredients. Whisk well to blend.

To serve, toss Base ingredients with Dressing. Plate a mound of greens on each plate. Top with 1 cup portion of chilled Crab Meat, 1/4 of the avocado, and 1/2 of the egg.
Source: Compliments of Phillips Foods, Inc.

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