Preheat oven to 300 degrees.
This light and citrusy salad is topped with fresh lump crab meat and grapefruit.
Servings and Ingredients
|1||(5.3-oz.) container Hy-Vee plain Greek yogurt|
|2 tbsp.||green onions, sliced|
|2 tbsp.||Gustare Vita olive oil|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 oz.||Hy-Vee English walnuts|
|Hy-Vee cayenne pepper, to taste|
|1||(8-oz.) bag baby spinach|
|6 oz.||fresh lump crab meat, cooked|
|½ c.||lentils, cooked|
|1||fresh grapefruit , peeled and cut into sections|
Things To Grab
- Small bowl
- Baking sheet
- Large serving bowl
Make Dressing: Combine yogurt, lemon juice, green onions, and olive oil in a small bowl. Season, to taste, with salt and pepper. Refrigerate until ready to serve.
Mix walnuts and cayenne pepper on a baking sheet. Bake 4 to 5 minutes or until walnuts are fragrant and toasted. Remove from oven and cool completely.
Make Salad: When ready to serve, toss spinach with crab meat, lentils, and walnuts in a large serving bowl. Add dressing and toss to evenly coat. Top salad with grapefruit slices and serve immediately.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 210mg
- Total Carbohydrates: 17g
- Protein: 18g
Seafoodies Blog from the week of June 19, 2018