Crab, Orange, Feta and Walnut Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Salads · San Benito County Cooks

Crab, Orange, Feta and Walnut Salad

From Dorothy McNett's recipes at featuring San Benito County's famous California walnuts and local Monterey seafood as available. (Rock cod, sable fish, petrale sole...)

1-2 oranges or more to make what you need
1/2 - 3/4 cup walnut halves
1/2 cup feta cheese, crumbled
1 - 2 cups cooked crab or shrimp meat
lots of fresh lettuce leaves
1/2 cup extra virgin olive oil
1-2 teaspoons balsamic vinegar
1 teaspoon raw sugar or honey
salt and pepper to taste

In salad bowl, combine walnuts and feta. Zest the oranges into the bowl, and then peel and cut oranges into bite sized pieces. Toss into the walnuts, feta and seafood of choice. Spoon onto lettuce leaves. In glass measuring cup, whisk the oil, vinegar, honey, salt and pepper. Drizzle over salad and serve.

Recipe created 1999-03-18.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.