Crab & Asparagus Salad With Mint-ginger Vinaigrette

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 1 1/2 lbs fresh asparagus, trimmed
• 2 heads butter lettuce, washed and dried
• 1/2 cantaloupe, sliced into 12 thin wedges
• 3/4 lb crabmeat
• 3 tablespoons fresh mint leaves, minced
• 1 teaspoon fresh ginger, minced
• 1/3 cup white vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon sugar
• 1/4 cup olive oil

Recipe

• 1 fill a large bowl with ice water and set aside. in a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus. immerse cooked asparagus in ice water until cool; drain and pat dry.
• 2 dressing: combine mint, ginger, vinegar, mustard and sugar in a small bowl. whisk until thoroughly combined. while whisking, slowly pour in oil.
• 3 divide lettuce leaves among 6 plates. fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. top salads with crabmeat. drizzle with dressing and serve immediately.