Ingredients:
- 1/4
cup
cider vinegar
- 1/2
cup
low-fat mayonnaise
- 2
tablespoon
fat-free sour-cream
- 3
stalks celery
- 1
tablespoon
pickle relish
- 5
spanish olives
- 1/2
lime
- 4
hard boiled eggs
- 1/2
cup
slivered almonds
- 1
6.5oz can of blue crab
- 2
cup
watercress, chopped
- 1
cup
green lettuce
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Directions:
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Hard-boil the eggs by placing them in a saucepan barely covered with cold water, and bring the a rolling oil over high heat. Immediately reduce heat to low and cook for 8-10minutes.
Remove eggs from hot water and promptly run them under cold water. Set aside to cool before peeling them.
Finely chop the celery and slice the olives. Set aside.
Make dressing by mixing vinegar, mayo and sour cream.
Shell the eggs and dice. Combine the crab, diced eggs, slivered almonds, celery, pickle relish and olives in a bowl. Toss lightly with the dressing and chill.
Chop watercress and toss with lettuce. Divide between 4-6 salad plates. Put a scoop of crab mixture on each bed and garnish with a thin slice of lime.
NOTE: If the dressing needs to be sweeter, add 1 packet of SPLENDA.
Copyright 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide
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