Fruited Crab Salad
|Canned apricot halves water packed||8 Ounce, drained (1 Can)|
|Frozen crabmeat||6 Ounce, thawed and drained (1 Package)|
|Sliced strawberries||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Reduced-calorie mayonnaise/Reduced-calorie salad dressing||1⁄4 Cup (4 tbs)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Skim milk||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Torn salad greens||4 Cup (64 tbs)|
Cut apricot pieces in half.
In a large mixing bowl combine apricots, crabmeat, strawberries, and celery.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, plain low-fat yogurt, milk, and curry powder.
Line three salad plates with torn salad greens.
Arrange one-third of the crab mixture on each plate.
Drizzle with dressing.
Serving size: Complete recipe
Calories 501 Calories from Fat 130
% Daily Value*
Total Fat 15 g22.7%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 19.6 mg6.5%
Sodium 591 mg24.6%
Total Carbohydrates 60 g19.9%
Dietary Fiber 11.2 g45%
Sugars 32.8 g
Protein 38 g76%
Vitamin A 150.6% Vitamin C 85.6%
Calcium 25.8% Iron 15.7%
*Based on a 2000 Calorie diet