Ingredients
Raspberry Vinaigrette Dressing (ingredients below)
8 heads California or Belgium endive
1 head radicchio
1 pound baby mixed lettuce salad
2 8 oz. packages of Louis Kemp® Crab Delights® Flake Style
1 tablespoon chopped chives

Raspberry Vinaigrette Dressing (see note):
1/4 cup raspberry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh gingerroot
1/2 garlic clove, minced and mashed to a paste
1/3 cup extra-virgin olive oil
1/2 cup Wesson ® Vegetable Oil
salt and pepper to taste

Instructions
Prepare salad dressing by mixing the ingredients together, adjust seasoning to taste. Remove the leaves from the endive heads and set aside. Wash and chop radicchio, set aside. Wash the baby green lettuce, set aside. Arrange 6 leaves of endive on each of the 8 chilled salad plates. Mix the baby greens, radicchio, 2/3 of the Louis Kemp Crab Delights and toss with the dressing. Place salad mix on top of the endive leaves. Sprinkle remaining Louis Kemp Crab Delights and chives on top.
Serve immediately.

Preparation Time
25 min