This easy-to-prepare salad is an excellent choice for a special spring luncheon.

Lorrie Hulston Corvin
Recipe by Cooking Light April 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: one-fourth of salad and 2 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Chill. Cut potatoes into 1/2-inch-thick slices. Sprinkle potatoes and asparagus with 1/8 teaspoon salt.

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  • Combine remaining 1/8 teaspoon salt and next 6 ingredients (through sugar) in a small bowl, stirring well with a whisk.

  • Arrange watercress on a large platter. Arrange potatoes, asparagus, and crabmeat over watercress. Serve immediately with dressing on the side.

Nutrition Facts

343 calories; calories from fat 18%; fat 6.8g; saturated fat 1.4g; mono fat 1.5g; poly fat 3.6g; protein 30.3g; carbohydrates 42.1g; fiber 5.7g; cholesterol 106mg; iron 5.4mg; sodium 812mg; calcium 231mg.
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