Publix Aprons

Spinach Artichoke Crab Salad

Spinach Artichoke Crab Salad
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8 oz imitation crab meat
1 (14-oz) can quartered artichoke hearts
2 tablespoons sliced black olives
3 tablespoons diced pimientos
2 teaspoons Dijon mustard
1 cup Deli spinach dip
1/2 teaspoon salt
1/8 teaspoon pepper
5 oz fresh spinach leaves
1/4 cup alfalfa sprouts (optional)
1 large tomato (optional)
4 hard-boiled eggs (optional)


  1. Chop crabmeat; drain artichoke hearts. Combine in large bowl: crab, artichoke, olives, pimientos, mustard, spinach dip, salt, and pepper until blended.
  2. Arrange spinach on serving plates. Add one-fourth of crab mixture to center of spinach; top with alfalfa sprouts (if desired). Cut tomatoes and eggs into wedges and arrange around crab salad (if desired). Serve.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 280, Total Fat 19.00g, Sat Fat 4.00g, Trans Fat 0.00g, Chol 35mg, Sodium 1060mg, Total Carb 17g, Fiber 5.00g, Sugars 4g, Protein 13g, Calc 8%, Vit A 120%, Vit C 45%, Iron 10%

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