Southwestern Crab Appetizer Salad

Ingredients:

• 8 ounces lump or jumbo lump cooked crabmeat
• 1 mango, finely diced
• 1/3 cup diced roasted red bell pepper
• 2 tablespoon minced chives
• 1/8 teaspoon cayenne pepper
• 1/3 to 1/2 cup Marie’s Balsamic Vinaigrette
• 1 (5 ounce) bag spring salad mix

Directions:

Combine all ingredients except salad mix; toss gently to coat with dressing. Divide salad mix between four plates. Top with crab mixture; serve immediately.