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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
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 |
This recipe appears in:
Salads
