Curry Crab Salad

This dish was really good.

Serves 4

Mix baby spinach with 3 pressed garlic gloves, olive oil and sea salt to taste. Add some cherry tomatoes cut in half.

Divide equally amongst individual plates.

1 (8 ounce) package imitation crab meat - chunked

1/3 cup mayonnaise
4 tablespoons sour cream
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1 teaspoon curry powder

Juice from 1 lemon

Freshly ground black pepper to taste

 

Mix all the above together and serve on top of the spinach salad top with sliced avocado.

 

Cara Cara Orange, Arugula and Vidalia Onion Salad with Ricotta Salata and Pomegranate

I pulled this recipe out of my December issue of O magazine. Sounds delicious! Can't wait to make it.

1/4 cup extra-virgin olive oil

1 tbsp. fresh lemon juice, plus more to taste

sea salt and freshly ground pepper

2 bunches arugula or about 4 ounces baby arugula

1 large Cara Cara orange (you may use other varieties), peeled and pith removed, sliced crosswise.

1/2 vidalia onion, peeled and thinly sliced

1/4 pound ricotta salata, thinly shaved

4 tbsp pomegranate seeds

2 tbsp mint leaves

1. In a small bowl, combine oil and lemon juice to make a dressing. Season to taste with salt and pepper.

2. Place arugula in a medium bowl and toss with dressing. Transfer to a serving platter; top with orange slices, onion slices, and ricotta salata. Sprinkle with pomegranate seeds and mint leaves; serve. Makes 2-4 servings.