Crab-Salad Vinaigrette

Contributed by Healthy Recipes For diabetic Friends Y-Group
 * Makes 4 Servings.

Ingredients

 * 2 heads iceberg lettuce
 * ¼ cup extra-virgin olive oil
 * juice of 1 lemon
 * 2 cloves garlic, finely minced
 * 1 teaspoon kosher salt
 * ½ 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

Directions

 * 1) Cut each head of lettuce in half.
 * 2) Lightly trim the rounded end of each half to create a flat surface for the bowl to stand on.
 * 3) Carefully remove the core of each half to create four bowls.
 * 4) Put each on a plate and set aside.
 * 5) In a medium bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
 * 6) Add scallion and radish; mix to combine.
 * 7) Add crabmeat and gently toss to coat evenly with vinaigrette.
 * 8) Mound a fourth of the crab salad in the center of each lettuce leaf.
 * 9) Garnish with tomatoes.
 * 10) The salad can be refrigerated for one day.

Nutritional information
Carbs 18.8 g, Fiber 4.9 g,