Asparagus and Crab Salad

Asparagus and Crab Salad

9
Diane H 4

"This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings."
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Ingredients

40 m servings 173 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 430 degrees F (225 degrees C).
  2. Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
  3. Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
  4. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
  5. Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

very light and refreshing - used real crab meat and marinated artichokes instead of palm - forgot the bacon and did not miss it

Most helpful critical review

Something different to try with asparagus which I like, but over all it just didn't work for me with the combination of ingredients. I might try leaving the bacon out next time.

very light and refreshing - used real crab meat and marinated artichokes instead of palm - forgot the bacon and did not miss it

Delicious! I ate the whole thing myself (tasted fine leftover) but can't wait to make this dish for family and friends! The only changes I made, mainly out of necessity and laziness, were using...

This is a very good recipe. Definately put the tomatos in the oven with the asparagus. I tried putting it without and the tomatos were very hard and it did not compliment the salad. My husband L...

Super easy to make and delicious! It makes a lot though. I made it just for my boyfriend and I and ended up taking most of it to work. My coworkers polished it off and raved about how good it ...

The directions were hard to follow. DO NOT put the tomatoes in the oven with the asparagus, unless you want really mushy tomatoes. I modified this and added cilantro, the juice of a whole ...

Something different to try with asparagus which I like, but over all it just didn't work for me with the combination of ingredients. I might try leaving the bacon out next time.

outstanding recipe!! Thanks for sharing!

Keeper alert! I loved this salad, even with the imitation crab. The only change I made was to cook the bacon in the microwave, so I didn't have any bacon fat to warm the "crab" meat, and hones...

Hubby and I both liked it a lot. I thought it needed a little more zing to the dressing, or maybe just more dressing. We ate it as an entree for dinner and then lunch the next day. I didn't sa...