Maine Blueberry & Lobster Salad

Maine Blueberry & Lobster Salad

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From: EatingWell Magazine, July/August 2015

This green salad recipe with berries is a delicious way to get your antioxidants. You can also try this salad with crab or shrimp if fresh lobster is hard to find. Serve with crusty garlic bread.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup orange juice
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar or white-wine vinegar
  • 1 tablespoon chopped shallot
  • ½ teaspoon salt
  • Pinch of ground pepper
  • 10 cups torn red leaf lettuce (1-2 heads)
  • 1½ cups fresh blueberries
  • ¼ cup slivered red onion
  • 1 tablespoon chopped fresh tarragon
  • 1 pound chopped cooked lobster meat or crabmeat (about 2¾ cups)
  • 6 tablespoons toasted sliced almonds

Preparation

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  1. Combine orange juice, oil, vinegar, shallot, salt and pepper in a blender. Puree until smooth.
  2. Toss lettuce, blueberries, onion and tarragon with half the vinaigrette in a large bowl. Divide among 6 dinner plates. Gently mix lobster (or crab) and the remaining vinaigrette in the bowl. Divide among the salads and sprinkle with almonds.

Nutrition information

  • Serving size: 1½ cups salad & ½ cup lobster
  • Per serving: 224 calories; 13 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 17 g protein; 35 mcg folate; 110 mg cholesterol; 5 g sugars; 2 g added sugars; 3,566 IU vitamin A; 11 mg vitamin C; 111 mg calcium; 1 mg iron; 574 mg sodium; 376 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 high-fat meat

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