What kind of dressing should I use????
 

I was recently in the Ft Meade, MD area and my son took me to dinner at the Red Parrot. I had a salad there that I want to recreate but it didn't come with any dressing and needed some.... It was local crabmeat, cucumber, Asian pear (tastes like a cross between apple and pear) and avocado. All were neatly sliced or coarsely chopped and arranged artistically on a bed of lettuce, sprinkled with sesame seeds. Very good----but as they say on some of the Food Network shows, it needed something to "bring it all together".

What do you think???? I know it needs to be a light dressing of some sort but I just can't come up with the right flavor.....

Thanks so much!!!!!

Would this work? I always have some in the fridge and use it for lots of different dishes. So much fresher/lighter tasting than store bought. Enjoy.

White Balsamic Vinaigrette
3/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tablespoon honey
1 tablespoon lemon juice
sea salt and freshly ground black pepper to taste

Combine lemon juice and vinegar in a glass bowl or jar. Slowly whisk in oil until well combined. Add honey, salt & pepper.

This sounds great. The lemon will keep the avocado and pear from turning and the added honey will enhance the flavors of the pear, crabmeat. Hope you don't mind if I copy your recipe.

My first thought was a lemon and oil dressing, which I see JoM has given you.

My second thought was that you have a very "white" salad,
and you need a splash of colour which made me think of a favourite of mine ......

~~~~~~~~~~~~~~~~~~~
Warm Strawberry Dressing
~~~~~~~~~~~~~~~~~~~
2 tbsp. olive oil
2 tbsp. sesame seeds
1 tbsp. poppy seeds
1/4 cup balsamic vinegar
2 tbsp. sugar
1/4 tsp. sweet paprika
Salt and freshly ground pepper, to taste
Strawberries, rinsed, hulled and sliced

Whisk vinegar, sugar, paprika, salt and pepper to combine. Set aside.
Heat oil in a small skillet over medium/low heat.
Add both seeds and toast, stirring often, til sesame seeds are golden, about 5 minutes.
Remove from burner.
Whisk vinegar mixture again. Stir in strawberries.
Stir all into hot oil and seed mixture. Remove from heat.

Top salad with hot dressing mix and toss lightly.
If individual salads, a splash on top will do, and serve.
Be careful to not add too much dressing.
Serve immediately.

Notes:
• I usually make a double batch as it is nice as a traditional cold dressing
• Goes nicely over a spinach salad.
• Feta or chicken make a nice add-in for this salad.

I would think Tess's or QuiltE's or JoM's dressings would be wonderful, but I would put the crabmeat on top AFTER I put the dressing on the different fruits etc. Just my opinion.LOL

I would use Vidalia onion dressing. It has become my go to dressing for slaw and most tossed salads. The onion flavor is very subtle and my guests often comment on how well they like it. I buy it bottled at the store.

You might be able to use a prepared dressing made for cole slaw...in a pinch.

I often make a salad dressing with yogurt, balsamic vinegar, seasoned salt, and sweetener to your taste. Goes great with so many things; you can make the dressing as sweet or tart as you like.

Thanks for all of the ideas!!!! Can't wait to try a couple.