Southwestern Crab Appetizer Salad

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  • Prep Time: 10 minutes
  • Servings: 4

Ingredients:

  • 8 ounces lump or jumbo lump cooked crabmeat
  • 1 mango, finely diced
  • 1/3 cup diced roasted red bell pepper
  • 2 tablespoon minced chives
  • 1/8 teaspoon cayenne pepper
  • 1/3 to 1/2 cup Marie’s Balsamic Vinaigrette
  • 1 (5 ounce) bag spring salad mix

Directions:

Combine all ingredients except salad mix; toss gently to coat with dressing. Divide salad mix between four plates. Top with crab mixture; serve immediately.