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- 4 medium boiling potatoes
- 1 lb. green beans, cut into 2-in. lengths
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1 tlb. chives or green onion, thinly sliced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 cups torn butter lettuce leaves (1 head)
- 1 Ib. crabmeat
- 1/4 cup small ripe black olives
- 1 cup cherry tomatoes, halved
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Crab Salad Nicoise
Makes 4 servings
meal type: Salad
technique: Boiled
 Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.
To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.
 Calories: 428
Fat: 22g
Protein: 21.2g
Cholesterol: 53.9mg
Sodium: 465mg
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