Low-Fat Grapefruit-Crab Salad (High Fiber)
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 0 to taste lettuce leaf
- 1419.54 ml mixed salad greens, torn
- 3 grapefruits, peeled
- 2 medium tomatoes, cut into wedges
- 2 (340.19 g) can crabmeat, flaked, drained, and cartilage removed
- 1 small green sweet pepper, sliced into rings
- 59.14 ml reduced-calorie mayonnaise or 59.14 ml salad dressing
- 59.14 ml plain fat-free yogurt
- 1 egg, hard-boiled, white part used only, chopped
- 14.79 ml catsup
- 0.19-0.32 ml bottled hot pepper sauce
directions
- 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.
- 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. Makes 4 main-dish servings.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0