crabby orange salad

Ingredients

• 2 cups valencia oranges, peeled and sectioned
• 1 medium pomelo, peeled and sectioned
• 4 small scallions – chopped
• 1/2 cup bias sliced celery
• 1/2 cup batonette cut carots
• 8 ounces jumbo lump crabmeat, cleaned
• 4 cups mesclun mix salad greens - washed
• 2/3 cup orange blossom honey roasted pecans *
• 1 can chow mein noodles (3oz – more to taste)
• GINGER SALAD DRESSING
• 1/2 cup lite mayo
• 2 teaspoons sugar
• 1 teaspoon grated horseradish
• 1 teaspoon minced ginger
• 1/8 teaspoon phiilips seafood seasoning
• 1/4 cup yuzu rice vinegar (orange flavored vinegar)
• - *arrange pecans on sheet pan and drizzle with honey and then roast off at 325 degrees until the sugar begins to caramelize on the nuts. remove pan from the oven and allow to cool. when cool remove nuts from pan and set aside.