Makes 4 to 6 servings 

Dressing Ingredients: 

2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice 
1 tablespoon dark sesame oil 

Salad Ingredients: 

2 cups cut-up fresh or frozen Michigan Asparagus 
12 oz. crab meat (fresh or canned) or imitation crab
1 (10oz.) bag lettuce mix 
1 cup 1/2-inch pieces cantaloupe 
1 cup sliced seedless cucumber 


  1. Combine all dressing ingredients; mix well and set aside. 
  2. Steam or microwave Michigan Asparagus until tender-crisp. 
  3. Drain and let cool. 
  4. Cut crab into bite-sized pieces. 
  5. Combine asparagus and crab in a large bowl. 
  6. Add lettuce mix, cantaloupe, and cucumber and toss gently. 
  7. Pour salad dressing all over and toss to coat. 
  8. Serve immediately. 

Notes: Substitute chicken for crab, if desired.