Crab and Berry Salad

1 lb - Spring Mix Field Greens

18 each - Cherry Tomatoes

1 each - Papaya, skinned, seeded and diced.

1 each - Mango, skinned, seeded and diced.

1 each - Kiwi, skinned and diced.

1 pint - Strawberries, hulled and cut in half.

½ pint - Blueberries

½ pint - Blackberries

½ pint - Raspberries

1 lb - Lump Crab Meat, shells removed

2 cups - Raspberry Lime Vinaigrette             (See Recipe)

Fresh Ground Cracked Black Pepper to taste.

Directions:

Place salad mix in large stainless steel bowl.  Add 1 cup of the vinaigrette and gently toss until leaves are evenly coated.  Place equal amounts of salad in six separate shallow, large rimmed bowls.  Place 3 cherry tomatoes around the rim of each salad.  Sprinkle each salad with equal amounts of each of the following: papaya, mango, kiwi and berries.  Place equal amounts of lump crab in the center on top of each salad.  Ladle ½ oz. of vinaigrette over crabmeat on each salad.  Top each salad with generous amount of fresh ground black pepper.  Serve with remaining vinaigrette on side.