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Lemony Crab Salad with Baby Greens

Lemony Crab Salad with Baby Greens

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  • 1 pound fresh crabmeat, picked over
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons minced fresh Italian parsley
  • 1 5-ounce package mixed baby greens (about 8 cups)
  • 1/4 cup extra-virgin olive oil

Recipe Preparation

  • In large nonmetallic bowl, toss first 4 ingredients to combine. Season to taste with salt and pepper.

  • Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.

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