Crab Salad From SNP Eating Heart Healthy Nutrition Program Created By Chef Kelly Armetta, Hyatt Regency Boston

Serves: 4

Cost Per Recipe: $8.26
Omega-3 Per Serving: 250-550 mg

1 6 oz. can - Crab meat
1 8 oz. bag - Spinach
4 oz. - Lentils, Cooked
1 - Grapefruit, Pink
1 oz. - Walnuts
1/2 cup - Yogurt, non-fat
1 - Lemon, Juiced
1 oz. - Scallion/Green Onions
1 oz. - Olive Oil
Cayenne Pepper - To Taste  
Salt & Pepper (S&P) - To Taste

Mix yogurt, lemon juice, green onion and olive oil together. Add S&P.
Cut grapefruit into sections.
Meanwhile heat oven to 300 degrees.
Toss walnuts with cayenne pepper and place into oven for 4 to 5 minutes. Keep an eye on walnuts to make sure they do not burn.
Remove walnuts and let cool.
Toss spinach with dressing.
Toss with crab meat.
Sprinkle lentils on top and add walnuts.
Place grapefruit pieces around edge.
Serve and enjoy!

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