Crab Cobb Salad
Fresh or pasteurized crabmeat can be substituted for the canned variety. Crabmeat should always smell fresh and sweet; lump or backfin meat are the best kinds. The salad can be covered and refrigerated up to five hours before serving. Toss with dressing immediately before serving.
Makes 8 servings
|12||cups washed and torn romaine lettuce|
|2||cans (6 ounces each) crabmeat, drained|
|2||cups diced ripe tomatoes or halved cherry tomatoes|
|1/4||cup (1-1/2 ounces) crumbled blue or Gorgonzola cheese|
|1/4||cup imitation bacon bits|
|3/4||cup fat-free Italian or Caesar salad dressing|
- Arrange lettuce on large serving platter. Arrange crabmeat, tomatoes, blue cheese and bacon bits over lettuce.
- Just before serving, drizzle dressing evenly over salad. Sprinkle with pepper to taste.
|Serving Size:||1-3/4 cups salad|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||27 %|
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