Ingredients:
1 lb backfin crab meat, picked over
1/2 cup black olives, sliced
1 (7 ounce) jars roasted red peppers
6 cups mixed greens ( chef’s choice)
1/2 cup goat cheese or 1/2 cup feta cheese, crumbled and divided
2 fluid ounces freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup shallots or 1/4 cup green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
2/3 cup extra virgin olive oil
1 (6 ounce) jars artichoke hearts, drained and quartered
Directions:
Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
Gradually whisk in oil.
Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.
Servings: 4-8
Time preparation: 25 min.
Time total: 25 min.