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Crab n' Pink Grapefruit Salad

 
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50

Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

20

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 heads butter lettuce
or boston lettuce, washed and dried
*
3 each grapefruit
peeled, sectioned
*
1 pound crab meat
cooked, picked over to remove bits of cartilage
Grapefruit dressing
2 teaspoons grapefruit peel
grated
*
1 each shallots
minced
*
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
½ teaspoon salt
½ cup olive oil

Directions

Separate lettuce leaves, using only the pretty ones. :)

Arrange bed of lettuce on 6 individual serving dishes.

Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively.

Drizzle about 1 tablespoon Grapefruit Dressing over each serving.

Grapefruit Dressing: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt.

Whisk in olive oil slowly.

Taste for acid and salt and add more if too bland.

Stir to blend before drizzling over the salad.

If you don't have fresh crab, feel free to substitute imitation crab meat for an inexpensive alternative.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 23772% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 450mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 31g
Vitamin A 1% Vitamin C 4%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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