Ingredients:
1/2 lb imitation crabmeat ( diced)
1/4 lb arugula leaves
1/4 lb baby spinach leaves
5 green onions ( diced)
5 fresh asparagus spears ( cut in small pieces)
2 medium fresh tomatoes ( diced)
5 small sweet tender carrots ( cut in strips)
1 can mandarin orange segments
1 cup mayonnaise
1/2 cup half-and-half
4 tablespoons soy sauce
2 tablespoons pickled ginger
1/2 teaspoon ground ginger
2 tablespoons five-spice powder
1 tablespoon white sugar
5 tablespoons orange juice concentrate ( undiluted)
1/2 cup canned mandarin orange segments, drained ( reserve juice)
2 tablespoons mandarin orange juice ( from the can of segments)
2 tablespoons rice vinegar
Directions:
Put all of the salad ingredients in a large salad bowl and toss.
Cover with plastic wrap.
Set in refrigerator until ready to use.
In a blender put in the Mayonnaise and Half and Half and blend for about 8-10 seconds or until well blended.
Add pickled ginger and ground ginger and pulse for about 5 seconds.
Add sugar, Five Spice and orange juice concentrate and pulse for about 5 seconds.
Add remaining ingredients and blend for about 10 seconds or until all of the ingredients are well blended.
Pour dressing mixture into a jar or Salad dressing container (such as one from Tupperware) Refrierate for at least one hour before serving to let flavors blend.
Using salad tongs or 2 large spoons, put a portion of salad on individual salad plates.
Put about 5 or 6 of the mandarin orange segments on each salad.
Pour the salad dressing over each salad.
Servings: 8-10
Time preparation: 90 min.
Time total: 90 min.