Crab Spinach Avocado Salad

Ingredients

8 oz. Phillips Jumbo Lump Crab Meat
1/2 Hass avocado peeled, pitted, cut into chunks
1 egg, hard cooked, peeled, chopped

Base:
3 c. butterhead (Bibb) lettuce, chopped
3 c. fresh spinach, chopped
4 strips bacon, cooked crisp, chopped
1/4 c. Mandarin oranges, juice packed, drained
1/2 Tbsp. red onion, cut into fine slivers

Dressing:
2 Tbsp. balsamic vinegar
1 Tbsp. orange marmalade
1 tsp. Dijon mustard
2 Tbsp. olive oil, light
1 Tbsp. orange juice
1/8 tsp. salt
1/8 tsp. black pepper

Cooking Instructions

• In a large salad serving bowl, combine base ingredients.
• In a separate bowl, combine dressing ingredients. Whisk well to blend. To serve, toss base ingredients with dressing.
• Plate a mound of greens on each plate. Top each with chilled Phillips Crab Meat, avocado and chopped egg.

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