Crab Salad
Ingredients
- Dressing:
- 1/2 cup plain non-fat yogurt
- 1 lemon juiced
- 2 tablespoons green onions
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1 ounce walnuts about 14 halves
- cayenne pepper to taste
- 1 bag 8 ounces spinach
- 1 can 6 ounces crab meat or fresh lump crab
- 1/2 cup lentils cooked
- 1 grapefruit cut into sections
Instructions
- Heat oven to 300° F.
- To make dressing: Mix yogurt, lemon juice, green onions and olive oil. Add salt and pepper, to taste.
- Toss walnuts with cayenne pepper, to taste, and bake 4-5 minutes. Make sure walnuts do not burn. Remove walnuts from oven and let cool.
- Toss spinach with dressing. Toss with crab meat. Sprinkle lentils on top and add walnuts. Place grapefruit pieces around edge.
Notes
Recipe courtesy of the Seafood Nutrition Partnership Eating Heart Healthy Program