Warm Crabmeat Corn and Tomato Salad
Thick chunks of crabmeat are woven among colorful summer produce for a perfect one-dish supper.
In a medium skillet with Teflon™ non stick coating, heat the 1 tablespoon of oil and sauté the onions for 2 minutes over medium heat until golden brown. Add the tomatoes and corn and toss for 1 minute, just to coat and warm through; remove from the heat and stir in the cucumber and crabmeat. In a small bowl, mix remaining olive oil with the lemon juice and vinegar and season to taste with salt and pepper. Place the spinach in a serving bowl and add the skillet contents. Toss with the spinach and serve.