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Ingredients Jump to Instructions ↓

  1. 1/2 lb imitation crabmeat (diced)

  2. 1/4 lb arugula leaf

  3. 1/4 lb baby spinach leaves

  4. 5 green onions (diced)

  5. 5 fresh asparagus spears (cut in small pieces)

  6. 2 medium fresh tomatoes (diced)

  7. 5 small sweet tender carrots (cut in strips)

  8. 1 can mandarin orange segments

  9. 1 cup mayonnaise

  10. 1/2 cup half-and-half

  11. 4 tablespoons soy sauce

  12. 2 tablespoons pickled ginger

  13. 1/2 teaspoon ground ginger

  14. 2 tablespoons five-spice powder

  15. 1 tablespoon white sugar

  16. 5 tablespoons orange juice concentrate (undiluted)

  17. 1/2 cup canned mandarin orange segments , drained (reserve juice)

  18. 2 tablespoons mandarin orange juice (from the can of segments)

  19. 2 tablespoons rice vinegar

Instructions Jump to Ingredients ↑

  1. Put all of the salad ingredients in a large salad bowl and toss.

  2. Cover with plastic wrap.

  3. Set in refrigerator until ready to use.

  4. In a blender put in the Mayonnaise and Half and Half and blend for about 8-10 seconds or until well blended.

  5. Add pickled ginger and ground ginger and pulse for about 5 seconds.

  6. Add sugar, Five Spice and orange juice concentrate and pulse for about 5 seconds.

  7. Add remaining ingredients and blend for about 10 seconds or until all of the ingredients are well blended.

  8. Pour dressing mixture into a jar or Salad dressing container (such as one from Tupperware) Refrierate for at least one hour before serving to let flavors blend.

  9. Using salad tongs or 2 large spoons, put a portion of salad on individual salad plates.

  10. Put about 5 or 6 of the mandarin orange segments on each salad.

  11. Pour the salad dressing over each salad. ?

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