Preheat oven to 300 degrees.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
This light and citrusy salad is topped with fresh lump crab meat and grapefruit.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Dressing | ||
| 1 (5.3-oz.) container Hy-Vee plain Greek yogurt | ||
| 1 lemon, juiced | ||
| 2 tbsp. green onions, sliced | ||
| 2 tbsp. Gustare Vita olive oil | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| Crab Salad | ||
| 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
Directions
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.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 210mg
- Total Carbohydrates: 17g
- Protein: 18g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Seafoodies Blog from the week of June 19, 2018