VIDALIA® ONION, LUMP BLUE CRABMEAT & TOMATO SALAD
Makes 4 servings
Ingredients • 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
Instructions 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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