Crab-Salad Vinaigrette

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Contributed by Healthy Recipes For diabetic Friends Y-Group

  • Makes 4 Servings.



  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[edit]

Carbs 18.8g | Fiber 4.9g