A few years ago, I accidentally stole a book about salads. No really, it was an accident. I was at my favorite grocery store, Mariano's, and wandering around searching for snacks to add to my already full cart. I had crossed off everything on my grocery list and close to heading to the checkout line when I spotted a rack full of magazines with food on them. "Oh!!", i thought, as a thin edition with a gorgeous salad on the cover caught my eye, "how nice of them to hand these out just in time for summer!" It didn't help that they were on a rack that said "TAKE ONE!!". Who am I to not follow instructions? So I did take one, and absentmindedly placed it in the back of my cart while thinking about what a grand old time I would have reading it later. I came home, unloaded the groceries, and settled in under a blanket to dive in to this book...and saw that it said "$1.99" in the top right corner. OOPS. Guess they wanted me to take one, then pay for it.
This crab salad wasn't even in this book and I made it many months later, so I'm not sure why I just told that story. I hadn't tried crab salad before, and wrongly assumed in a split second at the grocery store that imitation crab was just crab with food coloring...now I know better. I've since had real crab and can taste the difference between the two, but for the purposes of this salad, the imitation crab worked just fine.
- 2 cups arugula
- Sharp white cheddar, diced
- 1 avocado, diced
- 2 green onions, diced
- 10-12 crisp cherry tomatoes, halved
- Imitation crab (ok now I wish I used the real stuff...)
- Salt and pepper to taste
- 2 tbsp honey
- Juice of 1 medium lemon (~2 tbsp)
- 6 tbsp fruity extra virgin olive oil
Place the arugula in a bowl and top with cheddar, avocado, green onions, tomato, crab, salt, and pepper. To make the dressing, combine the honey, lemon juice, and olive oil and shake well. Season with salt and add to the salad.