1 pound fingerling potatoes
1 pound asparagus spears, steam tender crisp and chilled
½ of a small red onion, thinly sliced – optional
½ of a medium red pepper, sliced thinly into strips – optional
¼ teaspoon salt, divided
3 tablespoons finely chopped chives
2 tablespoons capers, drained and rinsed
1 pound lump crab meat, shell pieces removed
6 to 8 cups baby spring greens or European salad mix
½ cup plus two 2 tablespoons seasoned rice wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons extra virgin olive oil
1 small clove garlic, pressed or minced
1 teaspoon sugar
¼ teaspoon fresh ground pepper
1. Place potatoes in a medium sauce pan, cover with water and bring to boil. Reduce heat and simmer 10 minutes or until tender. Drain and cool potatoes then slice potatoes into ½ – inch thick slices sprinkle with 1/8 teaspoon salt and chill until ready to assemble salad.
2. Sprinkle potatoes and asparagus with 1/8 teaspoon salt each and set aside or chill until ready to assemble salad.
3. Mix all dressing ingredients together using a whisk. Cover and chill or set aside until ready to assemble salad.
4. To serve arrange greens on a one large platter or four plates followed by potatoes, asparagus, crab etc, ending with capers. Serve dressing on the side.
Yield 4 servings with 3 tablespoons dressing each at approximately 210 calories; 4.5 grams total fat; 0.7 gram saturated fat; 89 milligrams cholesterol; 17.9 grams total carbohydrates; 7.9 grams dietary fiber; 26.5 grams total protein; 563 milligrams sodium.
Compare with traditional recipe at 392 calories and 25.5 grams total fat.
Cooks Note: Use baby new potatoes if you can’t find fingerling potatoes.