Crab & Asparagus Salad With Mint-Ginger Vinaigrette

Name: Crab & Asparagus Salad With Mint-Ginger Vinaigrette
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs fresh asparagus, trimmed; 2 heads butter lettuce, washed and dried; 1/2 cantaloupe, sliced into 12 thin wedges; 3/4 lb crabmeat; 3 tablespoons fresh mint leaves, minced; 1 teaspoon fresh ginger, minced; 1/3 cup white wine vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon sugar; 1/4 cup olive oil

Submitted by KateL

"Entered for safe-keeping. From Simply Classic from Jr. League of Seattle. Elegant and refreshing. Choose a small cantaloupe that smells sweet at the stem end."

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Ready In:: 13mins
Ingredients:: 10
Serves:: 6

ingredients

SALAD
1 ¹⁄₂ lbs fresh asparagus, trimmed
2 heads butter lettuce, washed and dried
¹⁄₂ cantaloupe, sliced into 12 thin wedges
³⁄₄ lb crabmeat
DRESSING
3 tablespoons fresh mint leaves, minced
1 teaspoon fresh ginger, minced
¹⁄₃ cup white wine vinegar
1 teaspoon Dijon mustard
¹⁄₄ teaspoon sugar
¹⁄₄ cup olive oil

directions

Fill a large bowl with ice water and set aside. In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus. Immerse cooked asparagus in ice water until cool; drain and pat dry.
DRESSING: Combine mint, ginger, vinegar, mustard and sugar in a small bowl. Whisk until thoroughly combined. While whisking, slowly pour in oil.
Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.