Tuscan Crab Salad Recipe by Gilda L. of Millsboro, DE

Ingredients

• 8 oz. Phillips Jumbo Lump Crab Meat
• 1/4 c. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 tsp. salt
• 1/4 tsp. garlic, minced
• 1/4 tsp. dried oregano leaves
• 1/2 c. extra virgin olive oil
• 1 jar (6 oz.) artichoke hearts, drained, quartered
• 1/2 c. black olives, sliced
• 1 jar (6 oz.) roasted peppers, julienne
• 6 oz. arugula
• 4 oz. baby spinach leaves
• salt
• pepper
• 3 oz. sliced almonds