Vidalia Onion, Lump Blue Crabmeat & Tomato Salad
Nutrition
Calories: 296 kcalCarbohydrates: 29 gProtein: 23 gFat: 22 gSaturated Fat: 10 gCholesterol: 67 mgSodium: 307 mgFiber: 7 gSugar: 22 gVitamin A: 26.1 IUCalcium: 131 mgIron: 12 mg
Ingredients
- ½ cup white wine vinegar
- ¼ cup sugar
- 1 pinch salt
- 1 pinch pepper
- 1 medium vidalia onion peeled and thinly sliced
- 1 each small cucumber peeled and thinly sliced
- 1 medium vine-ripe red tomato diced
- 1 medium vine-ripe yellow tomato diced
- 12 oz fresh blue lump crabmeat picked over to remove shell fragments
- ¼ cup virgin olive oil
- 4 each Scallions thinly sliced
- 4 each basil leaves julienned
Instructions
- 1. In a large bowl combine vinegar, sugar, salt and pepper. Add Vidalia onion and cucumber slices to vinegar mixture, toss to coat.
- 2. 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.
- Courtesy of the Vidalia Onion Committee, contributed by Brian Stapleton, Corporate Executive Chef, ARAMARK Harrison Lodging.