Crab and Cantaloupe Salad
(makes 4 servings)
| 1 | pound (480 g) cooked crabmeat, drained and picked through to remove any cartilage or shell |
| 1/4 | cup (60 g) chopped red bell pepper |
| 1/4 | cup (60 g) chopped yellow bell pepper |
| 6 | fresh basil leaves, chopped |
| 1/4 | cup (12 g) minced fresh chives |
| 1/4 | cup (64 g) low fat mayonnaise |
| 1 | teaspoon (5 ml) Dijon mustard |
| 1 | teaspoon (5 ml) fresh lemon juice |
| freshly ground pepper to taste |
| 1 | medium cantaloupe, about 1 1/2 pounds (600 g), cut into quarters and seeded |
| 6 | ounces (180 g) baby salad greens, washed and crisped |
- In a bowl, combine crabmeat, bell peppers, basil, and chives.
- In a small cup, whisk together mayonnaise, mustard, lemon juice, and pepper. Spoon over crabmeat mixture and toss lightly to mix.
- Peel cantaloupe and cut each quarter into three wedges.
- Arrange salad greens on 4 large plates. Place cantaloupe wedges in a fan over the greens. Top with an equal portion of crabmeat mixture. Sprinkle each serving with paprika (if using).
| Per serving: | 186 calories (17% calories from fat), 25 g protein, 4 g total fat (0.4 g saturated fat), 14 g carbohydrates, 2 g dietary fiber, 113 mg cholesterol, 507 mg sodium |
| Diabetic exchanges: | 3 lean protein, 1 carbohydrate (1/2 fruit, 1 vegetable) |
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