Crab-Salad Vinaigrette

Description

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 or (4 ¾ teaspoons fruit juice, grapefruit or lime only)
• 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 crab meat
• 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 crab meat and gently toss to coat evenly with vinaigrette.
8. Mound a fourth of the crab salad in the center of each lettuce leaf. Garnish with tomatoes.
9. The salad can be refrigerated for one day. Pour or spoon contents from the seafood-based vinaigrette into a glass bottle but reserve this in the refrigerator.

Nutritional information

Servings: 3 tablespoons

Carbs 18.8g | Fiber 4.9g