Monday, January 17, 2011

Crab Cobb Salad

Crab Cobb Salad
In a small bowl, stir together:
1 large Tomato and a handful of Heirloom Cherry Tomatoes, diced
5 Green Onions, sliced
10 Basil leaves, chiffonade
1 Tablespoon Olive Oil
1teaspoon Balsamic Vinegar
Salt & Pepper
Set aside.

Cut 1 Zucchini and 1 Carrot into matchstick pieces.

Line 2 plates with Spring Greens.
Arrange Zucchini, Carrots, Checca, crumbled Blue Cheese and Bacon Bits in spokes around the plate.

Peel an Avocado, remove seed, cut in half, and cut a small piece from the bottom so that it will sit flat in the middle of the plate.
Fill each with half a can of Crabmeat.
Top each with a Tablespoon of Artichoke Lemon Pesto.
Squeeze juice from one wedge of lemon over filled avocado.
Decorate plate with Lemon slices and Olives.

Drizzle with:
Country French Vinaigrette.

Bravheart, the Jungle Cat!


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