From Sandi's Recipe File

Presents

"Crab Salad"

Recipe Source:
Light & Easy For Two
by Lee Harvey & Helen Chambers

Serving Size: Makes 2 servings

Amount Ingredient

4 canned artichoke hearts

6 ounces crab meat or mock crab

1 small ripe tomato

2 cups lettuce leaves

Lettuce cups

4 lemon slices for garnish

Parsley sprigs for garnish

Dressing:

2 tablespoons reduced calorie mayonnaise

1/4 cup low fat yogurt

2 stuffed olives, chopped

2 teaspoons minced green or red pepper

1 teaspoon minced green onion

1 teaspoon chili sauce

1 teaspoon lemon juice

Preparation Instructions:

Chill all salad ingredients. Cut the artichoke hearts into bite-sized pieces. Flake the crab meat. Cut the tomato into 8 wedges. In a medium sized bowl, combine the lettuce, artichoke hearts, crab and 4 of the tomato wedges (reserve the other 4 for garnish). Combine all the dressing ingredients and pour over the salad. Toss gently, just to combine. Place 2 lettuce cups on serving plates. Divide the salad between the 2 plates. Garnish each with the remaining tomato wedges, parsley sprigs and 2 lemon twists. Makes 2 servings.
Per serving: 144 calories; 13 g protein; 6 g fat; 10 g carbohydrates; 61 mg cholesterol; 411 g sodium.

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