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    You are in: Home / Recipes / Low-Fat Grapefruit-Crab Salad (High Fiber) Recipe
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    Low-Fat Grapefruit-Crab Salad (High Fiber)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 1
      Line 4 individual plates with lettuce leaves; top with torn greens.
    2. 2
      Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections.
    3. 3
      Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.
    4. 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. 5
      Top each salad with some of the dressing mixture. Makes 4 main-dish servings.

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    Nutritional Facts for Low-Fat Grapefruit-Crab Salad (High Fiber)

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.5
     
    Calories from Fat 63
    28%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.3 g
    6%
    Cholesterol 94.1 mg
    31%
    Sodium 906.1 mg
    37%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.8 g
    19%
    Protein 19.9 g
    39%

    The following items or measurements are not included:

    mixed salad greens

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