Crab and Cantaloupe Salad
(makes 4 servings)
|1||pound (480 g) cooked crabmeat, drained and picked through to remove any cartilage or shell|
|1/4||cup (60 g) chopped red bell pepper|
|1/4||cup (60 g) chopped yellow bell pepper|
|6||fresh basil leaves, chopped|
|1/4||cup (12 g) minced fresh chives|
|1/4||cup (64 g) low fat mayonnaise|
|1||teaspoon (5 ml) Dijon mustard|
|1||teaspoon (5 ml) fresh lemon juice|
|freshly ground pepper to taste|
|1||medium cantaloupe, about 1 1/2 pounds (600 g), cut into quarters and seeded|
|6||ounces (180 g) baby salad greens, washed and crisped|
- In a bowl, combine crabmeat, bell peppers, basil, and chives.
- In a small cup, whisk together mayonnaise, mustard, lemon juice, and pepper. Spoon over crabmeat mixture and toss lightly to mix.
- Peel cantaloupe and cut each quarter into three wedges.
- Arrange salad greens on 4 large plates. Place cantaloupe wedges in a fan over the greens. Top with an equal portion of crabmeat mixture. Sprinkle each serving with paprika (if using).
|Per serving:||186 calories (17% calories from fat), 25 g protein, 4 g total fat (0.4 g saturated fat), 14 g carbohydrates, 2 g dietary fiber, 113 mg cholesterol, 507 mg sodium|
|Diabetic exchanges:||3 lean protein, 1 carbohydrate (1/2 fruit, 1 vegetable)|