Main Dishes

Seafood-Citrus Salad

Substituting cooked fresh crabmeat for the imitation crabmeat in this recipe greatly reduces the sodium.
Prep Time: 25 minutes
Yield: 4 servings

1 medium navel orange or cara cara orange
1 medium red grapefruit
1⁄3 cup reduced-fat sour cream
2 tablespoons finely chopped crystallized ginger
1⁄8 teaspoon ground red pepper
8 ounces cooked, peeled and deveined medium shrimp, chilled
1 8-ounce package imitation chunk-style crabmeat, broken into bite-size pieces
6 cups torn fresh spinach leaves
½ cup thinly sliced radishes


  1. Wash citrus fruits; pat dry with paper towels. Grate enough orange peel to make 2 teaspoons. Set aside. Peel and section orange and grapefruit over a bowl to catch juices. Reserve juices. Set citrus sections aside.
  2. In small bowl stir together sour cream, ginger, red pepper and 2 tablespoons of the reserved citrus juice.
  3. In medium bowl combine shrimp, crabmeat, citrus sections and sour cream mixture. In another bowl toss together spinach and radishes. Arrange spinach mixture on four serving plates. Top with shrimp mixture. Sprinkle with reserved orange peel. Serve immediately.

Per Serving (2 cups):
calories: 222; 28 calories from fat
total fat: 3 g; 1 g saturated fat, 0 g trans fat
cholesterol: 133 mg
sodium: 725 mg
total carbohydrates: 29 g
fiber: 4 g
sugars: 10 g
protein: 21 g
vitamins: vitamin A (40% DV), vitamin C (90% DV)
minerals: calcium (15% DV), iron (15% DV)
exchanges: 1 fruit, 3 very lean meat, 2 vegetable


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