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Asparagus and Crab Salad

This salad makes a delicious main course for lunch or dinner.

Asparagus and Crab Salad

Dressing
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon dark sesame oil

Salad
2 cups cut-up fresh or frozen Michigan asparagus
12 ounces crab meat (fresh or canned) or imitation crab
1 (10-ounce) bag lettuce mix
1 cup 1/2-inch pieces cantaloupe
1 cup sliced seedless cucumber

For Dressing, combine all ingredients; mix well. Set aside.

For Salad, steam or microwave asparagus until tender-crisp. Drain and let cool.

Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.

Makes 4 to 6 servings.

Note: Substitute 1 1/2 cups cubed, cooked chicken for the crab, if desired.

Recipe and photograph provided courtesy of the Michigan Asparagus Advisory Board. Used with permission.