Spring-On-A-Plate Salads

• 2 large carrots
• 1 small fennel bulb
• 1/4 small red onion
• 1 1/4 cups shelled edamame (green soybeans), cooked and chilled
• 1 cup blanched fresh green peas, chilled
• 1 pound fresh lump crabmeat
• 1/4 cup minced red bell pepper
• 2 teaspoons lemon zest
• 5 cups loosely packed assorted baby salad greens or microgreens

1. Shave carrots into thin strips using a vegetable peeler. Cut fennel and onion into very thin slices using a mandoline. Place carrots, fennel, and onion in a large bowl; add ice water to cover. Let stand 30 minutes.
2. Combine edamame, peas, 2 Tbsp. Lemon-Dill Vinaigrette, and salt and pepper to taste.
3. Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.
4. Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot mixture, salad greens, and crabmeat mixture. Drizzle with remaining Lemon-Dill Vinaigrette just before serving.

carrots, fennel, red onion, shelled edamame, green peas, lump crabmeat, red bell pepper, lemon zest, salad greens

Taken from www.myrecipes.com/recipe/spring-plate-salads (may not work)