Salad With Old Bay Dressing Recipe | Wine Enthusiast Magazine
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Keep your starter simple. This basic salad is dressed up with buttery crabmeat and a spicy, creamy Old Bay salad dressing to complement the seafood.

Ingredients for Salad

4 ounces butter lettuce, torn into small pieces
2 medium carrots, cut into small matchsticks
8 radishes, sliced paper thin
¾cup Buttermilk Old Bay Dressing*
8 ounces lump white crabmeat

Directions for Salad

In large bowl, toss lettuce, carrots and radishes. Divide into 8 dishes. Refrigerate until ready to serve. Top each with dressing and 1 ounce crabmeat. Pass additional dressing at the table. Serves 8. 

Ingredients for Old Bay Dressing

½ cup mayonnaise
¼ cup buttermilk
1 teaspoon Old Bay seasoning
2 teaspoons white wine vinegar
½ teaspoon coarsely ground black pepper
½ teaspoon fine sea salt
½ teaspoon Coleman’s dry mustard powder

Directions for Buttermilk Old Bay Dressing

Whisk together all ingredients in medium glass bowl. Refrigerate until ready to use. May be made 1 day in advance.

Pair It

When the time comes to sit down at the table, start your clambake with a bright California bubbly. The toasted apple flavors and creaminess of Gloria Ferrer’s NV Brut from Sonoma County hold up to the richness of crabmeat on top of greens with a buttermilk salad dressing.

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