Crab Cobb Salad
You can keep the crunchy treat in this lightened version of the traditional Cobb salad, thanks to a low-cal yogurt dressing. Serve with a crusty whole wheat baguette.
- 3 slices, center-cut bacon
- 1 c. plain low-fat yogurt
- 1/4 c. loosely packed snipped fresh chives
- 1 T. Dijon mustard
- 2 romaine hearts, torn
- 8 oz. lump crab meat, picked over
- 2 lg. tomatoes, seeded and chopped
- 1 ripe avocado, chopped
Cooking time 30mins
On microwave-safe plate, between paper towels, arrange bacon in single layer. Microwave on high 3 minutes or until crisp. when cool, crumble.
In small bowl, with wire-whisk, stir yogurt, chives, Dijon, 1/4 t. salt, and 1/4 t. pepper until well combined.
In large bowl, toss romaine with half of dressing. In small bowl, gently stir half of remianing dressing into crabmeat.
Divide romaine among 4 serving plates. Arrange tomatoes, avocado, bacon, and crabmeat in rows over romaine. Spoon reaming dressing over salads.