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.