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Grapefruit-Crab Salad

Yield: Makes 4 servings

Fruit in this recipe:


12 lettuce leaves

6 cups torn mixed salad greens

3 Florida Grapefruit, peeled

2 medium tomatoes, cut into wedges

2 6-ounce cans crab meat, drained, flaked and cartilage removed

1 small green bell pepper, sliced into rings

1/4 cup reduced-calorie mayonnaise or salad dressing

1/4 cup plain fat-free yogurt

1 hard-boiled egg white, chopped

1 tablespoon ketchup

Few drops of hot pepper sauce


  1. Line 4 individual plates with 3 lettuce leaves.  Top with salad greens.
  2. Section Grapefruit over a bowl to catch juice; set juice aside.  Remove seeds from sections
  3. Arrange Grapefruit sections, tomatoes, crab meat and pepper rings on top of greens
  4. For the dressing, in a bowl combine 2 tablespoons of reserved Grapefruit juice, 1 teaspoon at a time, until it has the desired consistency.
  5. Top each salad with some of the dressing.



Courtesy of FDOC