Salad Recipe: Spinach Artichoke Crab Salad

Ingredients
2 tablespoons sliced black olives
1 (14-ounce) can quartered artichoke hearts
1 (8-ounce) package fresh king crabmeat
3 tablespoons diced pimientos
2 teaspoons Dijon mustard
1 cup Deli spinach dip
1/2 teaspoon salt
1/8 teaspoon pepper
5 ounces fresh spinach leaves
1/4 cup alfalfa sprouts (optional)
1 tomato (rinsed, optional)
hard-boiled eggs (optional)

Steps
1. Place olives and artichokes in medium bowl. Break crab meat apart while adding to artichokes.
2. Add pimentos, mustard, spinach dip, salt, and pepper. Stir mixture together gently until well blended.
3. Place spinach leaves on each serving plate. Add one-fourth of the crab mixture to center of spinach; top with alfalfa sprouts. Cut tomatoes and eggs into wedges and arrange around crab salad. Serve.