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Rock Lobster Vegetable Salad

Ingredients
  Cooked rock lobster meat 12 Ounce
  Plain low-fat yogurt 1 Cup (16 tbs)
  Dijon style mustard 2 Tablespoon
  Lemon juice 1 Tablespoon (Of 1/2 Lemon)
  Lettuce leaves 4
  Frozen asparagus 10 Ounce, cooked, drained, and chilled (1 Package)
  Celery 1 Cup (16 tbs), chopped
  Red onion 1⁄4 Cup (4 tbs), chopped
  Capers 2 Tablespoon
Directions

MAKING
1 Slice the lobster into medallions.
2 In a bowl, add yogurt, mustard, and lemon juice.
3 Mix well.
4 Add in the lobster and mix well.
5 On individual serving plates, place lettuce leaves.
6 Arrange vegetables on lettuce.
7 Spoon the lobster mixture on top.

SERVING
8 Serve garnished with capers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Lobster
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
6

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4.238235
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 137 Calories from Fat 16

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 53.3 mg17.8%

Sodium 318.8 mg13.3%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.5 g6%

Sugars 3.8 g

Protein 19 g38%

Vitamin A 21.2% Vitamin C 33.7%

Calcium 14.6% Iron 7.1%

*Based on a 2000 Calorie diet

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Rock Lobster Vegetable Salad Recipe