Recipe Name Crab & Asparagus Salad with Lemon Submitted by chefmanuel Recipe Description Great low fat salad. Quantity 1 Quantity Unit large salad bowl Prep Time (minutes) 20 Cook Time (minutes) 5 Ready In (minutes) 25

Crab & Asparagus Salad with Lemon Ingredients Amount Measure Ingredient 12 spear, large (7-1/4" to 8-1/2") asparagus spears, peeled and well trimmed. 2 heads Endive, belgium 8 leaves Radicchio 2 avocado, NS as to Florida or California avocados 2 large (7-1/4" to 8-1/2" long) carrot, julienned 12 ounces crabmeat, white 20 tablespoons Cheese, parmesan, shredded 1 dash salt, to taste 1 dash pepper, to taste Steps Sequence Step 1 In boiling water with salt blanch the Asparagus spears for 3-4 minutes or until just tender. Drain and refresh in cold water. Cut lengthwise in half. 2 Pull & wash the Belgium Endive leaves & Radicchio leaves. 3 Place asparagus, avocado, carrots, and crabmeat on a bowl, and toss gently with the dressing, check seasoning. 4 Place asparagus, avocado, carrots, and crabmeat on a bowl, and toss gently with the dressing, check seasoning. 5 Serve immediately.