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Source: America's Favorite Food Associations

Crab Salad Nicoise
Makes a tasty side salad!
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Serves: 4
Prep Time: 25 minutes
Cook Time: 0 minutes
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4 boiling potatoes
1 pound green beans, cut into 2-in. lengths
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chives, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups butterhead lettuce, torn
1 pound crabmeat
1/4 cup ripe black olives
1 cup cherry tomatoes, halved




Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes. Combine oil, vinegat, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.
To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.





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