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Crab Salad with Virginia's Champagne Vinaigrette
Ingredients:
- 1 large or 2 small heads of butter leaf lettuce, cleaned and dried
- 1 large avocado, sliced
- 4 scallions, chopped
- 4 cups fresh crab meat
- Virginia's Live A Little Champagne Vinaigrette
Directions:
Divide lettuce leaves between 4 plates keeping them whole. Put a nice
size scoop of fresh crab in the middle. Garnish plate with avocado slices
and scallions. Drizzle on dressing. Serve with a crusty loaf of bread.
Serves 4.
