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| INGREDIENTS |
| 1 tbsp. |
olive oil |
| ½ tbsp. |
white wine vinegar |
| ¼ tsp. |
cayenne pepper |
| 1 lb. |
lump crab meat, picked for shells* |
| 4 cups |
shredded romaine lettuce |
| 4 cups |
shredded endive |
| 1½ cups |
celery, diced |
| 4 tbsp. |
fat free mayonnaise |
| ⅓ cup |
fresh chives, chopped |
| ⅓ cup |
fresh dill or tarragon, chopped |
| ⅓ cup |
fresh parsley, chopped |
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*You may substitute cooked shrimp or poached salmon, if desired. |
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| RECIPE |
- Combine olive oil, vinegar, and red pepper. Whisk together. Set aside.
- Check crab for shells and then dress with oil and vinegar. Refrigerate.
- When ready to serve, divide the romaine, endive, and celery evenly over four large plates.
- Top with crab meat.
- Sprinkle with fresh herbs and place 1 tablespoon of mayonnaise on the side of each plate. Enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1 salad plate
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
230 |
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| Total Fat |
6 g |
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| Sodium |
830 mg |
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| Total Carbohydrates |
12 g |
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| Fiber |
3 g |
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| Protein |
29 g |
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