Crab n' Pink Grapefruit Salad
Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.
Yield
6 servingsPrep
20 minCook
20 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free, Low Carb, Sugar-Free
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.
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