Grilled Soft-Shell Crab and Pineapple Salad with Watercress

Grilled Soft-Shell Crab and Pineapple Salad with Watercress
Photo by Karry Hosford

Ingredients

  • 2 cups diced peeled avocado
  • 6 cups baby spinach
  • 2 cups pineapple juice
  • 6 (5 to 6-ounce) soft-shell crabs, cleaned
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup maple syrup
  • ½ cup plain low-fat yogurt
  • + 7 more ingredients
    • 2 tablespoons white wine vinegar
    • 4 cups trimmed watercress (about 2 bunches)
    • ¼ cup spiced rum (such as Captain Morgan)
    • Cooking spray
    • ¼ teaspoon salt
    • 1 small pineapple, peeled, cored, halved lengthwise, and cut into 12 slices
    • 2 cups thinly sliced red onion, separated into rings

Prepare grill.Combine first 3 ingredients in a large saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 20 minutes). Cool. Combine one-fourth pineapple juice mixture, yogurt, vinegar, salt, and pepper in a small bowl. Chill dressing.Place pineapple on grill rack coated with cooki...

View full recipe at My Recipes

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