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Grapefruit and Crab Salad


Course : Salads
Serves: 4
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Ingredients:


6 bunch Lettuce leaves

6 cups torn mixed salad greens

3 medium Grapefruit, peeled

2 medium tomatoes, cut into wedges

12 ounce crabmeat, drained, flaked, and cartilage removed

1 small green sweet pepper, sliced into rings

1/4 cup mayonnaise or salad dressing

1/4 cup plain fat-free yogurt

1 large hard-cooked egg white, chopped

1 tablespoon catsup

3 drops bottled hot pepper sauce
 

Preparation / Directions:


1. Line 4 individual plates with lettuce leaves; top with torn greens. Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.

2. For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce. If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency. Top each salad with some of the dressing mixture.

 

Nutritional Information:

217 cal., 16 g pro., 26 g carbo., 6 g total fat (1 g sat. far), 45 mg cholesterol, 6 g dietary fiber, 400 mg sodium. Daily value: 227% vit. C, 42% vit. A, 44% folate, 22% thiamine, 16% riboflavin, 10% niacin, 14% calcium, 17% iron, 29% potassium.

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