GRAPEFRUIT-CRAB SALAD
Makes 4 main-dish servings.
This low-fat rendition of Crab Louis makes a first-class lunch or light supper entree.
• 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 sweet pepper, sliced into rings
• 1/4 cup reduced-calorie mayonnaise or salad dressing
• 1/4 cup plain fat-free yogurt
• 1 hard-cooked egg white, chopped
• 1 tablespoon catsup
• Few drops bottled hot pepper sauce
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.
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.
Florida Department of Citrus - www.floridajuice.com/
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