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This recipe utilizes oven-baked flour tortillas as "bowls" for the salad ingredients -- a lighter version of the fried bowls often found in restaurants. Kids and adults alike love it!
Thinly sliced turnips and radishes are lightly tossed with a champagne vinaigrette, then topped with creamy, succulent crabmeat and drizzled with Chive Oil. Elegant, and simply marvelous.
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