TLC Cooking "Crab Spinach Salad with Tarragon Dressing"

Crab Spinach Salad with Tarragon Dressing

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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