Combining the unique flavor of Vidalia Onions with tomatoes and fresh crabmeat, this salad from Chef Brian Stapleton, courtesy of the
Vidalia® Onion Committee, is delicious for lunch or a light evening meal. Chef Stapleton is the Executive Chef and Food and Beverage Director of the Carolina Crossroads Restaurant and Bar at the Carolina Inn in Chapel Hill, North Carolina.
Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- Pinch salt
- Pinch pepper
- 1 medium Vidalia Onion, peeled and thinly sliced
- 1 small cucumber, peeled and thinly sliced
- 1 medium vine-ripe red tomato, diced
- 1 medium vine-ripe yellow tomato, diced
- 12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
- 1/4 cup virgin olive oil
- 4 scallions, thinly sliced
- 4 basil leaves, julienned
Instructions - In a large bowl combine vinegar, sugar, salt and pepper. Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat. Marinate for 1 to 2 hours. Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning. To serve, divide salad among four chilled plates. Makes 4 servings.
Nutrition Information
- Per serving: 310 Calories
- 15g Fat (45% calories from fat)
- 21g Protein
- 22g Carbohydrate
- 65mg Cholesterol
- 340mg Sodium
Additional Information -
The Carolina Crossroads Restaurant and Bar
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