Crab Salad with Buttermilk Dressing

Two steps and 10 minutes is all you need to toss this crab, lettuce and tomato salad – perfect for dinner.

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4

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.

Expert Tips

Try this salad with whole wheat crackers to complete the meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
,
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Sodium
500mg
500%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 2 1/2 Very Lean Meat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.