Crab And Cantaloupe Salad from Healthy Diabetic Recipes

Crab And Cantaloupe Salad Recipe

Recipe Ingredients:

1 lb cooked crabmeat, drained, and
picked to remove any cartilage or shell
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
6 fresh basil leaves, chopped
1/4 cup minced fresh chives
1/4 cup low fat mayonnaise
1 tsp Dijon mustard
1 tsp fresh lemon juice
Freshly-ground black pepper, to taste
1 medium cantaloupe - (abt 1 1/2 lbs), quartered, seeded
6 oz baby salad greens, washed, crisped
Paprika, (optional), to taste

Recipe Instructions:

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).

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Protein, 1 Carbohydrate (1/2 fruit, 1 vegetable).

Nutrition Facts: 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.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

:: TOP ::