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Misc. Recipes
Preserves
2 tablespoons reduced fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne papper, or to taste
2 2/3 cups cooked crab or lobster meat, picked over
6 cups mesclun
lemon wedges for garnish
Combine yogurt, mayonnaise, pimiento, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.
Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.
Makes 4 servings
Nutritional information per serving (1/4 of recipe): cal 107, fat 2g, chol 71mg, carb 5g,
protein 18g, fiber 2g, sodium 387mg
Exchanges per serving: 1 vegetable, 3 very lean meat
