Low-Fat Grapefruit-Crab Salad (High Fiber)

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 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
  • 14 cup reduced-calorie mayonnaise or 14 cup salad dressing
  • 14 cup plain fat-free yogurt
  • 1 egg, hard-boiled, white part used only, chopped
  • 1 tablespoon catsup
  • 3 -5 drops bottled hot pepper sauce


  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.