Crab Salad with Orange Spice Dressing

• 12 lb imitation crabmeat (diced)
• 14 lb arugula leaf
• 14 lb baby spinach leaves
• 5 green onions (diced)
• 5 fresh asparagus spears (cut in small pieces)
• 2 medium fresh tomatoes (diced)
• 5 small sweet tender carrots (cut in strips)
• 1 can mandarin orange segments
• 1 cup mayonnaise
• 12 cup half-and-half
• 4 tablespoons soy sauce
• 2 tablespoons pickled ginger
• 12 teaspoon ground ginger
• 2 tablespoons five-spice powder
• 1 tablespoon white sugar
• 5 tablespoons orange juice concentrate (undiluted)
• 12 cup canned mandarin orange segments, drained (reserve juice)
• 2 tablespoons mandarin orange juice (from the can of segments)
• 2 tablespoons rice vinegar

1. Put all of the salad ingredients in a large salad bowl and toss.
2. Cover with plastic wrap.
3. Set in refrigerator until ready to use.
4. In a blender put in the Mayonnaise and Half and Half and blend for about 8-10 seconds or until well blended.
5. Add pickled ginger and ground ginger and pulse for about 5 seconds.
6. Add sugar, Five Spice and orange juice concentrate and pulse for about 5 seconds.
7. Add remaining ingredients and blend for about 10 seconds or until all of the ingredients are well blended.
8. Pour dressing mixture into a jar or Salad dressing container (such as one from Tupperware) Refrierate for at least one hour before serving to let flavors blend.
9. Using salad tongs or 2 large spoons, put a portion of salad on individual salad plates.
10. Put about 5 or 6 of the mandarin orange segments on each salad.
11. Pour the salad dressing over each salad.

crabmeat, arugula, baby spinach leaves, green onions, tomatoes, sweet tender carrots, orange segments, mayonnaise, soy sauce, ginger, ground ginger, fivespice powder, white sugar, orange juice concentrate, orange segments, orange juice, rice vinegar

Taken from www.food.com/recipe/crab-salad-with-orange-spice-dressing-65160 (may not work)