Recipe: Alaska King Crab Salpicon Salad (12 servings)

ALASKA KING CRAB SALPICON SALAD
Servings: 12

2 1/4 lbs. Alaska king crab meat
3/4 cup green onions, chopped
6 oz. (3/4 cup) green bell peppers, diced 1/2-inch
6 oz. (3/4 cup) red bell peppers, diced 1/2-inch
6 oz. (3/4 cup) yellow bell peppers, diced 1/2-inch
1 tbsp. Serrano chiles, minced
2 1/4 lbs. avocado, diced 1/2-inch
2 tbsp. fresh mint, chopped
3/4 cup fresh cilantro, minced
2 tsp. salt
1 tsp. pepper
12 oz. (1 1/2 cups) Latin citrus vinaigrette (recipe follows)
18 oz. mixed field greens
12 oz. tortilla chips, assorted colors
LATIN CITRUS VINAIGRETTE:
3 oz. (6 tbsp.) vinaigrette, prepared
6 oz. (3/4 cup) fresh-squeezed orange juice
3 oz. (6 tbsp.) fresh-squeezed lemon juice
3 oz. (6 tbsp.) fresh orange segments, chopped
ALTERNATIVES:
Other Alaska Seafood such as snow crab, Dungeness crab or surimi seafood may be substituted.

Combine king crab meat, green onions, bell peppers, chiles, avocado, mint, cilantro, salt pepper and Latin Citrus Vinaigrette and toss gently to mix.

Chill for a minimum of 2 hours. Hold refrigerated.

TO MAKE 1 PORTION:
Place 1 1/2 oz. mixed greens on serving plate. Mound 8 oz. chilled Salpicon Salad on top of mixed greens. Garnish with 1 oz. assorted tortilla chips around edge of plate. Ready to serve.

LATIN CITRUS VINAIGRETTE:
Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well. Hold refrigerated. Makes approximately 12 oz. (1 1/2 cups)