Key West Crab Salad

Key West Crab Salad

3 cups torn spinach leaves, washed and dried
2 cups torn leaf lettuce, washed and dried
1 cup finely shredded cabbage
2 medium oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
12 ounces cooked crabmeat, broken into bite−sized pieces
1/2 teaspoon grated orange zest
3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
In a large bowl, combine spinach, lettuce, cabbage, oranges, and
onions. Add crabmeat, and gently toss until combined. Set aside.
In a small jar with a tight−fitting lid, combine orange zest,
orange juice, vinegar, oil and tarragon. Cover, and shake until
well mixed.
Pour orange dressing over spinach salad, and gently toss until
salad is well coated.