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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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