Crab Spinach Salad with Tarragon Dressing
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Crab Spinach Salad with Tarragon Dressing
YIELD Makes 4 servings
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INGREDIENTS
| 12 | ounces coarsely flaked cooked crabmeat or 2 packages (6 ounces each) frozen crabmeat, thawed and drained |
| 1 | cup chopped tomatoes |
| 1 | cup sliced cucumber |
| 1/3 | cup sliced red onion |
| 1/4 | cup fat-free salad dressing or mayonnaise |
| 1/4 | cup reduced-fat sour cream |
| 1/4 | cup chopped fresh parsley |
| 2 | tablespoons fat-free (skim) milk |
| 2 | teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves |
| 1 | clove garlic, minced |
| 1/4 | teaspoon hot pepper sauce |
| 8 | cups torn washed stemmed spinach |
PREPARATION:
- Combine crabmeat, tomatoes, cucumber and onion in medium bowl. Combine salad dressing, sour cream, parsley, milk, tarragon, garlic and hot pepper sauce in small bowl.
- Line four salad plates with spinach. Place crabmeat mixture on spinach; drizzle with dressing.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup salad with 1-1/2 tablespoons dressing and 2 cups spinach |
| Fiber | 4 g |
| Carbohydrate | 14 g |
| Cholesterol | 91 mg |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 18 % |
| Calories | 170 |
| Protein | 22 g |
| Sodium | 481 mg |
DIETARY EXCHANGE:
| Meat | 2-1/2 |
| Vegetable | 2 |
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