Fruit and crab salad

I remembered having a rather nice Asian salad that included mandarin
oranges, so I decided to see what mixing fruits into a salad would be
like. I peeled and chopped half an orange and one kiwi into bite-sized
bits, then sprinkled them onto a bed of romaine lettuce. I cubed two
crab sticks to add protein and a touch of saltiness. After tasting it,
I decided it lacked a little something, so I made a quick vinaigrette
by shaking balsamic vinegar, pepper, and olive oil in a small jar.

That wasn’t a bad lunch, although I suspect it might be better if I
used mandarin oranges instead of navel oranges, and if I could think
of a more Asian dressing…

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