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Makes 4 servings

• 1/2 cup white wine vinegar
• 1/4 cup sugar
• Pinch salt
• Pinch pepper
• 1 medium Vidalia Onion, peeled and thinly sliced
• 1 small cucumber, peeled and thinly sliced
• 1 medium vine-ripe red tomato, diced
• 1 medium vine-ripe yellow tomato, diced
• 12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
• 1/4 cup virgin olive oil
• 4 scallions, thinly sliced
• 4 basil leaves, julienned

In a large bowl combine vinegar, sugar, salt and pepper

Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat.

Marinate for 1 to 2 hours.

Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning.

To serve, divide salad among four chilled plates. 

Nutrition Information
Per serving: 310 Calories
15g Fat (45% calories from fat)
21g Protein
22g Carbohydrate
65mg Cholesterol
340mg Sodium

Contributed by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina.
Copyright © 2006 The Vidalia Onion Committee, used with permission.


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