Crab & Baby Spinach Salad with Lemon Shallot Dressing
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 516.2
- Total Fat: 30.9 g
- Cholesterol: 49.6 mg
- Sodium: 1,764.6 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 9.4 g
- Protein: 26.3 g
View full nutritional breakdown of Crab & Baby Spinach Salad with Lemon Shallot Dressing calories by ingredient
Introduction
If you make the rice ahead of time this only takes about 5 minutes to make and it is delicious! If you are trying to cut out a few more calories, use less oil in the dressing and less avocado. If you make the rice ahead of time this only takes about 5 minutes to make and it is delicious! If you are trying to cut out a few more calories, use less oil in the dressing and less avocado.Number of Servings: 4
Ingredients
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Lemon Shallot Dressing:
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1/4 cup olive oil
• 1 small shallot, minced
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
The salad:
• 1 cup uncooked short-grain brown rice
• 2-3 cups chicken stock (you need however much your rice recipe call for. Mine is 2 1/2 cups to 1 cup of rice BUT read the directions.)
• 1 garlic clove, minced
• zest of 2 lemons (about 1 tablespoon)
• 1 cup frozen corn
• 8 cups fresh baby spinach
• 2 medium ripe avocados
• 12 ounces cooked crab meat
• 1/4 cup chopped fresh cilantro (I love it with this but if I don't have it the salad is still good!)
Directions
For the Vinaigrette:
I put everything in a small mason jar, screw on the lid and shake shake, shake. (Really difficult I know.)
The salad:
Combine rice, chicken stock and garlic. bring to a boil over high heat, reduce heat to low and let simmer until stock is absorbed.
In the meantime, plate the spinach, crab meat and avocado.
After the rice is cook immediately add the frozen corn, stir the mixture, replace lid and let set of 3 minutes.
Add a scoop of the rice corn mixture to the top of the salad, sprinkle with cilantro, ad dressing and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GOAL110.COM.
I put everything in a small mason jar, screw on the lid and shake shake, shake. (Really difficult I know.)
The salad:
Combine rice, chicken stock and garlic. bring to a boil over high heat, reduce heat to low and let simmer until stock is absorbed.
In the meantime, plate the spinach, crab meat and avocado.
After the rice is cook immediately add the frozen corn, stir the mixture, replace lid and let set of 3 minutes.
Add a scoop of the rice corn mixture to the top of the salad, sprinkle with cilantro, ad dressing and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GOAL110.COM.
