1/3 C packed assorted herbs, basil-chives-tarragon, etc.
4 C baby arugula lettuce
1 lb crabmeat - picked over
1/2 bunch asparagus, blanched until tender and sliced in half
1 large beefsteak tomato, sliced into 1/4 inch slices and salted/peppered
1 T chopped parsley leaves
Instructions
Combine oil, vinegar, honey and mustard. Whisk well. Season with salt/pepper and fold in herbs.
In a large mixing bowl, toss arugula with 1/4 of the dressing. Season. Set aside.
In small bowl, toss crabmeat with 1/2 of the dressing. Season. Set aside. Toss asparagus with remaining dressing. Season.
To serve, in the center of each plate, start stacking the salad with asparagus, slice of tomato, crabmeat, then arugula. Repeat for each plate until all ingredients are used.
Originally Submitted
1/1/2008
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