Low-Fat Grapefruit-Crab Salad (High Fiber) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
to taste lettuce leaf |
6 cups mixed salad greens, torn |
3 grapefruits, peeled |
2 medium tomatoes, cut into wedges |
2 (6 ounce) cans crabmeat, flaked, drained, and cartilage removed |
1 small green sweet pepper, sliced into rings |
1/4 cup reduced-calorie mayonnaise or 1/4 cup salad dressing |
1/4 cup plain fat-free yogurt |
1 egg, hard-boiled, white part used only, chopped |
1 tablespoon catsup |
3 -5 drops bottled hot pepper sauce |
Directions:
1. Line 4 individual plates with lettuce leaves; top with torn greens.
2. Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections.
3. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.
4. 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.
5. Top each salad with some of the dressing mixture. Makes 4 main-dish servings.
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