Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup chopped red bell pepper
  • 2 tablespoons finely chopped red onion
  • 5 tablespoons fresh lemon juice, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon grated lemon rind
  • 1 tablespoon grated lemon rind
  • 8 (1/4-inch-thick) slices ripe beefsteak tomato
  • + 21 more ingredients
    • 2 cups cherry tomatoes, halved
    • ¼ cup thinly sliced basil leaves
    • 1 pound lump crabmeat, shell pieces removed
    • 1 pound lump crabmeat, shell pieces removed
    • ¼ teaspoon salt
    • 1 tablespoon extravirgin olive oil
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon extravirgin olive oil
    • 2 cups cherry tomatoes, halved
    • 8 (1/4-inch-thick) slices ripe beefsteak tomato
    • 2 tablespoons finely chopped red onion
    • 1 teaspoon honey
    • ¼ cup chopped red bell pepper
    • ¼ cup thinly sliced basil leaves
    • ½ teaspoon Dijon mustard
    • ½ teaspoon Dijon mustard
    • 1 teaspoon honey
    • 1 cup fresh corn kernels (about 2 ears)
    • 5 tablespoons fresh lemon juice, divided
    • 1 cup fresh corn kernels (about 2 ears)
    • ¼ teaspoon salt

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat....

View full recipe at My Recipes

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