Low-Fat Grapefruit-Crab Salad (High Fiber)

• to taste lettuce leaf
• 6 cups mixed salad greens, torn
• 3 grapefruits, peeled
• 2 medium tomatoes, cut into wedges
• 2 (6 ounce) cans crabmeat, flaked, drained, and cartilage removed
• 1 small green sweet pepper, sliced into rings
• 14 cup reduced-calorie mayonnaise or 14 cup salad dressing
• 14 cup plain fat-free yogurt
• 1 egg, hard-boiled, white part used only, chopped
• 1 tablespoon catsup
• 3 -5 drops bottled hot pepper sauce

1. Line 4 individual plates with lettuce leaves; top with torn greens.
2. Section grapefruit over a bowl to catch juice; set juice aside.
3. Remove seeds from sections.
4. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.
5. For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce.
6. If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency.
7. Top each salad with some of the dressing mixture.
8. Makes 4 main-dish servings.

mixed salad greens, grapefruits, tomatoes, cans crabmeat, green sweet pepper, mayonnaise, yogurt, egg, catsup, drops

Taken from www.food.com/recipe/low-fat-grapefruit-crab-salad-high-fiber-5193 (may not work)