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Asparagus & Crab Salad

Delicious for lunch or dinner, the Michigan Asparagus Advisory Board!

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 asparagus
12 ounces crab meat (fresh or canned) or imitation crab
1 (10-ounce) bag lettuce mix
1 cup, 1/2-inch cubes, cantaloupe
1 cup sliced, cucumber

Combine all ingredients for dressing, mix well. Set aside.

Steam or microwave asparagus until tender-crisp. Drain and 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: May use shrimp or 1-1/2 cups cubed, cooked chicken instead of crab.

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