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Crab & Avocado Salad with Berry Vinaigrette

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Ingredients

  • 2 cups Wegmans Apple Cider Vinegar
  • 1/2 cup white granulated sugar
  • 3 medium Food You Feel Good About Cleaned & Cut Peeled Shallots, finely chopped
  • 1 Tbsp finely chopped Food You Feel Good About Tarragon leaves
  • 1/2 cup Wegmans Extra-Virgin Olive Oil
  • 1 Tbsp fresh cracked black pepper
  • 1 pint fresh raspberries, halve one-half of the pint
  • 1 lb jumbo lump crab meat
  • Zest of 1 lemon
  • 1/2 Tbsp each salt and pepper
  • 1/2 cup Wegmans Organic Mayonnaise
  • 1 1/2 Tbsp fresh chives, trimmed, minced
  • 2 avocados
  • 1 pkg (16 oz) Wegmans Organic Triple Washed Spring Mix
  • 1 pint fresh blueberries, for garnish
  • 12 oz fresh blackberries, for garnish
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  • Vegetables:2 cup(s)
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  • 2 cups Wegmans Apple Cider Vinegar
  • 1/2 cup white granulated sugar
  • 3 medium Food You Feel Good About Cleaned & Cut Peeled Shallots, finely chopped
  • 1 Tbsp finely chopped Food You Feel Good About Tarragon leaves
  • 1/2 cup Wegmans Extra-Virgin Olive Oil
  • 1 Tbsp fresh cracked black pepper
  • 1 pint fresh raspberries, halve one-half of the pint
  • 1 lb jumbo lump crab meat
  • Zest of 1 lemon
  • 1/2 Tbsp each salt and pepper
  • 1/2 cup Wegmans Organic Mayonnaise
  • 1 1/2 Tbsp fresh chives, trimmed, minced
  • 2 avocados
  • 1 pkg (16 oz) Wegmans Organic Triple Washed Spring Mix
  • 1 pint fresh blueberries, for garnish
  • 12 oz fresh blackberries, for garnish
  • Vegetables:2 cup(s)
  • 4.5 / 5
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  • Crab & Avocado Salad with Berry Vinaigrette
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  • Crab & Avocado Salad with Berry Vinaigrette
  • Crab & Avocado Salad with Berry Vinaigrette

Details

Servings 1
Adapted from wegmans.com

Preparation

Step 1

1.About 1 hour before serving: Add vinegar and sugar to small saucepan on HIGH. Bring to a boil, stirring occasionally. Reduce heat to MED; cook about 8 min to slightly reduce. Chill in fridge until completely cooled.

2.Add shallots, tarragon, olive oil, pepper, and halved raspberries to bowl. Blend gently; set aside.

3.Add crab, lemon zest, salt, pepper, mayonnaise, and chives to separate bowl. Fold gently. Set aside. Combine raspberry-shallot and vinegar mixtures to make dressing; set aside. Pit and thinly slice avocados.

4.Toss greens with dressing (reserve 1/4 of dressing) in large bowl; season to taste with salt and pepper. Portion greens onto 6 plates. Fan avocado on sides; top greens with crab mixture. Garnish with berries; drizzle each portion with about 1 Tbsp reserved dressing.

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