White Asparagus and Crab Salad

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Jurgen Spagolla, Executive Chef, Trapp Family Lodge
(Spargelsalat mit Crabbenfleish)

Dressing Ingredients
2 tablespoon olive oil
2 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon of chopped scallions
1 tablespoon basil

Dressing Preparation
Combine all ingredients, mix well, and set aside.

Salad Ingredients
2 cups cut-up fresh white asparagus
12 oz. crab meat
10 oz. bag lettuce
1 cup of cantaloupe, cut in 1/2-inch pieces
1 cup sliced seedless cucumber

Salad Preparation
Steam asparagus until tender-crisp. Drain and let cool.

Cut crab meat 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 and toss to evenly coat.

Serve immediately.

Serves 4-6.

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