Grapefruit-Crab Salad

Grapefruit-Crab Salad

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    cup reduced-calorie mayonnaise or salad dressing

  • ¼

    cup plain fat-free yogurt

  • 1

    hard-boiled egg white, chopped

  • 1

    tablespoon ketchup

  • Few drops of hot pepper sauce

Directions

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.


Nutrition

Facebook Conversations