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Crab and Artichoke Salad





Yields
Makes 8 to 10 servings

Notes: Originally this salad used canned artichoke hearts and bottled French dressing - which was among the first pourable salad alternatives to mayonnaise. Substituting marinated artichoke hearts gives you an updated ready-made dressing.

 1 cup minced celery
 1/3 cup finely chopped green ripe or pimiento-stuffed olives
  About 1/3 cup mayonnaise or plain nonfat yogurt
 3/4 pound shelled cooked Dungeness crab
  Salt and pepper
  Lemon juice
 3 jars (6 oz. each) marinated artichoke hearts
 8 to 10 large iceberg or butter lettuce leaves, rinsed and crisped
 8 to 10 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)
  Paprika
Step 1
1

Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab. Add salt, pepper, and lemon juice to taste.

Step 2
2

Drain artichokes and save marinade. If artichoke hearts are whole, cut lengthwise into halves or quarters.

Step 3
3

Place a lettuce leaf on each plate and lay a slice of tomato on the lettuce. Mound crab mixture equally onto tomato slices and arrange artichokes beside tomatoes. Drizzle salads lightly with artichoke marinade.

Step 4
4

If desired, top crab mixture with a small dollop of mayonnaise. Dust salads lightly with paprika.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 151Calories from Fat 66
% Daily Value *
Total Fat 11g17%

Saturated Fat 1.5g8%
Cholesterol 38mg13%
Sodium 521mg22%
Total Carbohydrate 6.4g3%

Dietary Fiber 2.8g12%
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.