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Foggy Wharf Salad
Description:
I featured this recipe in Love Notes many months ago, so many of you probably haven't seen it yet. I love this salad because it takes just a few minutes to assemble, and yet it tastes so delicious. Substitute sliced filet or grilled shrimp in place of the crab, if you like... hey, it's your salad!
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Ingredients: Print Ingredients
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon freshly minced ginger
- 2 tablespoons sesame oil
- 1/4 cup light soy sauce
- 2 cups baby mixed greens
- 1/2 pint cherry tomatoes (I like the "toybox" or multi-colored ones)
- 4 ounces Dungeness crab meat (I prefer the sweet, meaty legs)
- 2 tablespoons black sesame seeds
- 1/2 cup fried wonton strips (see recipe below)
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Prepare:
In a small bowl, make the salad dressing by whisking together the rice wine vinegar, sugar, ginger, sesame oil, and soy sauce. Set aside.
In a seperate bowl, gently toss together the baby greens, cherry tomatoes, and wonton strips. Pour the dressing over the top and toss. Season to taste with salt and pepper. Scoop the salad on to a plate and arrange the crab legs on top. Sprinkle with sesame seeds. Eat immediately.
Serves 2.
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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