Low-fat Grapefruit-crab Salad (high Fiber)

Ingredients

• Servings: 4
• to taste lettuce leaf
• 6 cups mixed salad greens, torn
• 3 grapefruits, peeled
• 2 medium tomatoes, cut into wedges
• 2 (6 ounce) cans crabmeat, flaked, drained, and cartilage removed
• 1 small green sweet pepper, sliced into rings
• 1/4 cup reduced-calorie mayonnaise or 1/4 cup salad dressing
• 1/4 cup plain fat-free yogurt
• 1 egg, hard-boiled, part used only, chopped
• 1 tablespoon catsup
• 3 -5 drops bottled hot pepper sauce

Recipe

• 1 line 4 individual plates with lettuce leaves; top with torn greens.
• 2 section grapefruit over a bowl to catch juice; set juice aside. remove seeds from sections.
• 3 arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.
• 4 for dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg , catsup, and hot pepper sauce. if desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency.
• 5 top each salad with some of the dressing mixture. makes 4 main-dish servings.