Crab Salad in Endive Leaves - PCOS-Friendly Recipe

Name: Crab Salad in Endive Leaves
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: PCOS-Friendly
Ingredients: 4 tablespoons white wine vinegar; 2 tablespoons Dijon mustard; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup extra-virgin olive oil; 24 ounces crabmeat, drained, picked over; 6 heads Belgian endive, trimmed, separated into spears; Chopped fresh chives, for garnish

Servings: 6

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

Instructions

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

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Nutrition per Serving

Ingredients

Instructions

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