This week on Cooking with Bwog, Bwog Chef brings you a recipe from her time whipping up grub for the paying public. It's a crab salad with citrus vinaigrette, tortilla chips, black bean salsa and guacamole. Enjoy!

This recipe is a little more complicated than recipes usually posted in this column, but it shouldn't be too difficult if you have a reasonable amount of kitchen supplies and some cash for buying ingredients. Recipe as printed serves four.

Dressing

1 small can mandarin orange slices
1 small grapefruit (or 1/2 of a large one)
canola oil
1/4 cup red wine vinegar
2 green onions (the long skinny ones), cut small
a few pepper flakes

Pour the mandarin orange slices with their juice into a bowl. Peel the grapefruit and supreme it (that's when you cut away all the skin so it's just sections made of pulp) and add it to the oranges. Add the vinegar, onions and pepper flakes and toss. Then add the canola oil while stirring to combine. The oil will probably separate out, so just make sure that you get oil and citrus vinegar on the salad when you toss it later.