Crab Salad with Apple, Carrot and Lingonberries

Ingredients

• 1 small iceberg lettuce
• 8 leaves of head lettuce
• 50 g young spinach
• 2 green apples
• 2 carrots
• 2 small blue onions
• 2 grilled crabs (800 g each, with shell)
• 5 tbsp oil
• 3 tbsp white wine vinegar
• 2 tbsp mustard
• 3 tbsp vegetable broth
• 1 pinch paprika powder
• Pepper
• 4 tbsp fresh lingonberries

Instructions

1. 1.

   Separate the leaves of the iceberg lettuce and wash together with the head lettuce and spinach, then dry by spinning. Tear the iceberg and head lettuce into small pieces. Wash the apples, quarter them, core them and slice thinly. Peel the carrots and shave into thin slices. Peel the onion and cut into thin rings. Separate the crab meat from the shells and tear it into small pieces.

2. 2.

   Mix all salad ingredients together and place on a plate. Whisk oil with vinegar, mustard and broth. Season with paprika powder and pepper. Drizzle dressing over the salad, sprinkle lingonberries and serve.