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Print Recipe

Crab, Tangerine and Ruby Beet Salad with Pomegranate Seeds

Makes: about 10 salads


1 pound fresh crab meat

4 tangerines or tangelos - zest 1 teaspoon (then skin and sectioned - also called supreme) save all juice for dressing

1 green apple - quartered and thinly sliced

4 small beets - steamed or roasted

1/2 fennel bulb - thinly sliced or shaved on mandoline

1 butter lettuce head or mixed greens 5-6 cups

1/4 cup mint - chiffonade

1/4 cup pomegranate seeds


Citrus Dressing

1/4 cup freshly squeezed tangerine juice

1 teaspoon tangerine zest

1 teaspoon lemon juice

1 teaspoon honey

1/3 cup olive oil

salt and pepper to taste


Mix all ingredients in a small bowl except olive oil. Slowly whisk in olive oil and add salt and pepper to taste. 

Prepare all ingredients for salad. This salad can be individually plated or made in a large salad bowl. In a salad bowl gently toss lettuce with apple, fennel, a little dressing and a pinch of salt and pepper. Next layer crab, tangerines, beets, mint and pomegranate seeds then drizzle with more dressing to taste. Serves 4-6.

Serve with:
Kunde Family Winery Sauvignon Blanc - Block 4SB20