Chef Dave’s Corner

My wife Mary is from Connecticut and she was raised by the coast. Seafood is as fresh as it gets along the New England coastline and whenever we return to visit family, seafood is always on the menu. This past summer we took the boys to a strawberry field and came back with over 15 pints that we picked ourselves.

In addition we had fresh crab at the beach house from a boat excursion we took the day before. Berries and seafood go well together in salads, and putting the two ingredients together has since become a family favorite.

Cook Smart…

Chef Dave

Strawberry Salad with Crab and Red Onion

Servings: 6

Salad Dressing

3 Tablespoon raspberry vinegar

3 Tablespoon water

1 Tablespoon honey

2 Tablespoon canola oil

1/8 Tablespoon salt

1/8 Tablespoon pepper

Salad Mixings

3 cups strawberries, quartered

10 ounce spring mix blend salad greens

2 teaspoon pine nuts

6 ounces can lump crab meat

1 small red onion, sliced thin and ringed

Directions

1. Combine first 6 ingredients and stir well with a whisk.

2. Combine strawberries and green.

3. Add the salad dressing; toss to coat.

4. Sprinkle with pine nuts.

5. Top with crab and red onion rings.

6. Serve.

Nutrition: 160 calories, total fat 8g, saturated fat 2g, sodium 190mg, carbohydrates 14g, fiber 3g, sugars 9g, protein 9g.