Grapefruit-Crab Salad
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Ingredients
- 12 lettuce leaves
- 6 cups torn mixed salad greens
- 3 Florida grapefruit, peeled
- 2 medium tomatoes, cut into wedges
- 2 6-ounce cans crabmeat, drained, flaked and cartilage removed
- 1 small green bell pepper, sliced into rings
- 1/4 cup reduced-calorie mayonnaise or salad dressing
- 1/4 cup plain fat-free yogurt
- 1 hard-boiled egg white, chopped
- 1 tablespoon ketchup
- Few drops of hot pepper sauce
Details
Servings 4
Preparation
Step 1
Line 4 individual plates with 3 lettuce leaves. Top with salad greens.
Section grapefruits over a bowl to catch juice; setjuice aside. Remove seeds from sections.
Arrange grapefruit sections, tomatoes, crabmeat and pepper rings on top of greens.
For the dressing, in a bowl combine 2 tablespoons of reserved grapefruit juice, mayonnaise, yogurt, hard-boiled egg white, ketchup and hot pepper sauce. If the dressing is too thick, stir in additional grapefruit juice, 1 teaspoon at a time, until it has the desired consistency.
Top each salad with some of the dressing.
Makes 4 servings.
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