Grapefruit and Crab Salad
|Course : Salads
Preparation / Directions:
1. 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.
2. 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.
217 cal., 16 g pro., 26 g carbo., 6 g total fat (1 g sat. far), 45 mg cholesterol, 6 g dietary fiber, 400 mg sodium. Daily value: 227% vit. C, 42% vit. A, 44% folate, 22% thiamine, 16% riboflavin, 10% niacin, 14% calcium, 17% iron, 29% potassium.