Greek Crab Salad

From Blue Ribbon Recipes

Salads Recipes | Fish and Seafood Recipes

Yield: 6 servings

Salad

• 1 to 2 heads romaine lettuce
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 2 large ripe tomatoes, cut into wedges
• 1/2 green bell pepper, sliced

To make the salad, tear the lettuce into bite-size pieces and place in a large bowl. Add the cucumber, onion, tomatoes, and pepper. Set aside.

Dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon minced dried oregano freshly ground black pepper
• 1 pound lump crabmeat
• 12 Greek black olives
• 4 ounces feta cheese, crumbled

To make the dressing, in a small bowl, combine the oil, vinegar, salt, oregano, and pepper. Mix well. Pour over the salad and toss. Divide the salad among 6 salad plates and top each with a portion of crabmeat, olives, and cheese. Serve immediately.

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