Light Luncheon Watercress and Crab Salad

Ingredients:

• 2 bunches watercress, washed, trimmed and roughly chopped
• 6 ounces lump crabmeat
• 1 stalk celery, chopped
• 2 green onions, chopped
• 1 Roma tomato, chopped
• 1/4 cup olive oil
• 1/4 cup rice vinegar
• 1 teaspoon chopped fresh basil
• 1 pinch kosher salt
• 1 pinch ground black pepper

Instructions:

1. In a large salad bowl, toss together the watercress, crabmeat, celery, green onion, and tomato.
2. In a separate bowl, whisk together the olive oil, vinegar, basil, salt, and pepper.
3. Drizzle over the salad and toss to coat well.
4. Serve immediately on cold salad plates.