Grapefruit and Crab Salad

Course : Salads
Serves: 4
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6 bunch Lettuce leaves
6 cups torn mixed salad greens
3 medium Grapefruit, peeled
2 medium tomatoes, cut into wedges
12 ounce crabmeat, drained, flaked, and cartilage removed
1 small green sweet pepper, sliced into rings
1/4 cup mayonnaise or salad dressing
1/4 cup plain fat-free yogurt
1 large hard-cooked egg white, chopped
1 tablespoon catsup
3 drops bottled hot pepper sauce

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.


Nutritional Information:

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.

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