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| INGREDIENTS |
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1/4 cup
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clam-tomato juice or tomato juice
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1/4 cup
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fresh lemon juice
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4 tsp
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olive oil
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1 tbsp
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Worcestershire sauce
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1/4 tsp
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salt (optional)
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1/4 tsp
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ground pepper
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4 cups
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romaine lettuce, washed and torn into bite size leaves
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1/4 lb
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cooked crab meat, picked through for shells and cartilage
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1/4 lb
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cooked shrimp, peeled (tails left on) and deveined
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12
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cherry tomatoes, halved
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1/4
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medium avocado, sliced
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2
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navel oranges, peeled and sliced
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1 cup
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croutons
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| RECIPE |
- DRESSING: In a small bowl, whisk the clam-tomato juice, lemon juice, oil, Worcestershire sauce, salt and pepper. Refrigerate, covered until ready to use.
- Line a platter with the lettuce.
- Mound the crab meat in the center. Arrange the shrimp and tomatoes around the crab.
- Place the avocado and oranges around the outside.
- Pour the dressing over the salad.
- Sprinkle with croutons and serve.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
236 |
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| Total Fat |
9 g |
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| Sodium |
455 mg |
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| Total Carbohydrates |
29 g |
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| Fiber |
6 g |
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| Protein |
13 g |
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