Crab-Salad Vinaigrette

Crab-Salad Vinaigrette 2 heads iceberg lettuce 1/4 cup extra-virgin olive oil juice of 1 lemon 2 cloves garlic, finely minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 scallion, finely sliced 4 red radishes, cut into fine matchsticks 4 cups lump crabmeat 4 cherry tomatoes, cut into quarters Cut each head of lettuce in half. Lightly trim the rounded end of each half to create a flat surface for the bowl to stand on. Carefully remove the core of each half to create four bowls. Put each on a plate and set aside. In a medium bowl, whisk together olive oil, lemon juice, garlic, salt and pepper. Add scallion and radish; mix to combine. Add crabmeat and gently toss to coat evenly with vinaigrette. Mound a fourth of the crab salad in the center of each lettuce leaf. Garnish with tomatoes. The salad can be refrigerated for one day. Makes 4 servings. Carbs 18.8 g, Fiber 4.9 g,

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 * Healthy Recipes For Diabetic Friends Y-Group