Crab Salad with Buttermilk Dressing

 

1/2 cup fat-free buttermilk

1/4 cup reduced-fat sour cream

2

teaspoons grated lemon peel

1

teaspoon chopped fresh dill weed

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

1

lb cooked jumbo lump crabmeat, drained, shell pieces removed

4

large leaves Bibb lettuce

2

cups multicolored cherry tomatoes (about 12 oz), quartered

• 1 In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk.
• 2 In medium bowl, mix crabmeat and dressing; toss well. Place lettuce on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.