Ingredients

Latin Citrus Vinaigrette:
1/4 cup prepared vinaigrette dressing
1/3 cup fresh-squeezed orange juice
1/4 cup fresh-squeezed lemon juice
1/4 cup fresh orange segments, chopped

Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well. Refrigerate until serving. Makes about 1 1/4 cups.

Salad:
1 3/4 pounds crab meat (Alaska king crab works best)
1/2 cup green onions, chopped
1/2 cup green bell pepper, diced 1/2 inch
1/2 cup red bell pepper, diced 1/2 inch
1/2 cup yellow bell pepper, diced 1/2 inch
2 teaspoons Serrano chilies, minced
1 1/2 pounds avocado, diced 1/2 inch
1 1/2 tablespoons fresh mint, chopped
1/2 cup fresh cilantro, minced
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
11-12 ounces mixed field greens
8 ounces tortilla chips, assorted colors

Directions

Combine crab meat, onions, peppers, chilies, avocado, mint, cilantro, salt, pepper and Latin Citrus Vinaigrette and toss gently to mix. Chill for a minimum of 2 hours. For each portion, place about 1 1/2 ounces greens on serving plate. Mound 8 ounces chilled salad on top. Garnish with 1 ounce tortilla chips around edge of plate.