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,

contributed by

 * Healthy Recipes For diabetic Friends Y-Group