Crab-Salad Vinaigrette

== Description ==
Contributed by Healthy Recipes For diabetic Friends Y-Group
* Makes 4 Servings.
== Ingredients ==
* 2 heads iceberg lettuce
* ¼ cup extra-virgin olive oil
* juice of 1 lemon or (4 ¾ teaspoons fruit juice, grapefruit or lime only)
* 2 cloves garlic, finely minced
* 1 teaspoon kosher salt
* ½ teaspoon freshly ground black pepper
* 1 scallion, finely sliced
* 4 red radishes, cut into fine matchsticks
* 4 cups lump crab meat
* 4 cherry tomatoes, cut into quarters
== Directions ==
# Cut each head of lettuce in half.
# Lightly trim the rounded end of each half to create a flat surface for the bowl to stand on.
# Carefully remove the core of each half to create four bowls.
# Put each on a plate and set aside.
# In a medium bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
# Add scallion and radish; mix to combine.
# Add crab meat and gently toss to coat evenly with vinaigrette.
# Mound a fourth of the crab salad in the center of each lettuce leaf. Garnish with tomatoes.
# The salad can be refrigerated for one day. Pour or spoon contents from the seafood-based vinaigrette into a glass bottle but reserve this in the refrigerator.
== Nutritional information ==
Servings: 3 tablespoons
Carbs 18.8g | Fiber 4.9g
__NOTOC__
Category:Cherry tomato Recipes
Category:Crab Recipes
Category:Healthy Recipes for Diabetic Friends
Category:Iceberg lettuce Recipes
Category:Kosher salt Recipes
Category:Radish Recipes
Category:Vinaigrette Recipes
Category:Seafood Recipes
Category:Vegetarian Recipes
Category:Vegetable Recipes
Category:Black pepper Recipes
Category:Tomato Recipes
Category:Garlic Recipes
Category:Herb Recipes
Category:Spice Recipes
Category:Lemon Recipes
Category:Lemon juice Recipes
Category:Fruit juice Recipes
Category:No-cook recipes