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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Ingredients:
1/4 cup(s) vegetable oil |
4 teaspoon(s) dijon mustard |
3 teaspoon(s) red wine vinegar |
1 teaspoon(s) white vinegar |
1 garlic clove, minced |
1/4 teaspoon(s) dried basil |
1/8 teaspoon(s) onion powder |
1 drop(s) hot pepper sauce |
dash salt and pepper |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and chopped |
2 6-ounce can(s) crabmeat, drained, flaked and cartilage removed |
toasted french bread slices |
Directions:
1. • In a jar with a tight-fitting lid, combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauce, salt and pepper; shake well.
2. • In a large bowl, combine the artichokes, crab and onions. Add dressing; toss to coat. Refrigerate until serving. Serve with French bread. Yield: 2-1/4 cups.
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