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Crab Spinach Salad with Tarragon Dressing


Crab Spinach Salad with Tarragon Dressing

Crab Spinach Salad with Tarragon Dressing

Yield

Makes 4 servings

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

  1. 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.
  2. Line four salad plates with spinach. Place crabmeat mixture on spinach; drizzle with dressing.

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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