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Source: Stop and Smell the Rosemary

Palm Crab Salad
The crabmeat will make this a popular salad with your family.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
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1/2 teaspoon Dijon mustard
3/4 cup distilled white vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon sugar
2 cups Vegetable Oil
1 medium onion, diced
1 clove garlic
1/2 cup chopped fresh chives
2 tablespoons red bell pepper, diced
1 tablespoon fresh lemon juice
1 teaspoon fresh tarragon, minced
2 tablespoons fresh parsley, minced
lettuce leaves
6 tomatoes, sliced 1/2 inch thick
6 hearts of palm, sliced lengthwise
1 pound fresh lump crabmeat, shells removed
fresh parsley sprigs
Lemon wedges




Combine mustard, vinegar, salt, pepper, and sugar in a small bowl. Gradually add oil to the mixture, whisking until smooth. Add onion, garlic, chives, bell pepper, lemon juice, tarragon, and parsley. Stir to combine. Refrigerate at least 2 hours to blend flavors.

Assemble salad by lining individual plates with lettuce. Layer tomatoes, hearts of palm, and crabmeat on each bed of lettuce. Drizzle with chilled dressing. Garnish with parsley and lemon wedges.





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