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Crab & Corn Salad

Writer's picture: Sonia MarieSonia Marie

INGREDIENTS:


3 cups Arugula


8 ozs Fresh Lump Crab Meat, Cooked


1/2 cup Corn


3 tbsps Green Goddess Salad Dressing



DIRECTIONS:

  1. Arrange the arugula, crab, and corn on a serving plate.

  2. Drizzle with the green goddess dressing and enjoy!

 NOTES:



Leftovers


Best enjoyed fresh. Refrigerate in an airtight container for up to two days.


Serving Size


One serving is approximately 2 1/2 cups.


More Flavor


Add red onion and cherry tomatoes.


No Green Goddess Dressing


Use cilantro lime or Italian dressing.


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