- 1 (6 oz) can Chicken of the Sea® White Crab, drained
- 4 cups torn salad greens
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumbers
- 8 whole Greek or ripe olives
- 1/4 cup thinly sliced onion
- 4 oz. crumbled feta cheese
- Red wine vinaigrette dressing
- Lemon zest
- In large bowl combine greens, tomatoes, cucumber, olives, onion, and fete cheese.
- Top crab to the salad. Drizzle salad with red wine vinaigrette dressing.
- Finish with the lemon zest and serve.