Crab and Spinach Salad
For variety, this easy, colourful salad could be served in avocado shells or hollowed out beefsteak tomatoes for an elegant look or in a large hot dog or submarine bun for a family picnic.
| Serves/Makes: | 4 |
| Preparation Time: | 15 Minutes |
| Chill Time: | 60 Minutes |
| Time to Table: | 75 Minutes |
Crab and Spinach Salad Ingredients
| 1 pkg (227 g) | Clover Leaf Crab Delectables TM, Flake Style |
| 1 pkg (300 g) | frozen chopped spinach, thawed |
| 2 | stalks thinly sliced celery |
| 4 | green onions, sliced |
| 1/2 cup (125 mL) | Each: low fat yogurt and light mayonnaise |
| 2 tbsp (30 mL) | chopped fresh dill or 2 tsp/10 mL dried dillweed |
| 1/2 tsp (2 mL) | salt |
| 1/4 tsp (1 mL) | ground pepper |
Preparation
- Separate crab flakes into medium bowl. Drain and squeeze all moisture from spinach and add to crab with celery and onions.
- In small bowl mix yogurt, mayonnaise, dill, salt and pepper; add to crab mixture and mix well.
- Cover and chill 1/2-1 hour or longer. Serve on lettuce leaves with cucumber slices or melon wedges. Makes 4 main course servings. Variation: Substitute tarragon or coriander to taste for dill.
Nutrients Per Serving
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CLAIMS PER SERVING- Trans Fat Free - Low in Cholesterol - Source of Fibre - Excellent Source of Vitamin A - Source of Vitamin C - Source of Calcium - Source of Iron |
