Lobster and Asparagus Quiche
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Crab and Spinach Salad
Serves4
Prep Time15 min
chill Time
1 h
Time to Table75 min
For variety, this easy, colourful salad could be served in avocado shells or hollowed out beefsteak tomatoes for an elegant look or in a large hot dog or submarine bun for a family picnic.
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USED IN THIS RECIPE
Ingredients
1 pkg (227 g) Clover Leaf Crab Delectables™, Flake Style
1 pkg (300 g) frozen chopped spinach, thawed
2 stalks thinly sliced celery
4 green onions, sliced
1/2 cup (125 mL) Each: low fat yogurt and light mayonnaise
2 tbsp (30 mL) chopped fresh dill or 2 tsp/10 mL dried dillweed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground pepper
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Separate crab flakes into medium bowl. Drain and squeeze all moisture from spinach and add to crab with celery and onions.
- In small bowl mix yogurt, mayonnaise, dill, salt and pepper; add to crab mixture and mix well.
- Cover and chill 1/2-1 hour or longer. Serve on lettuce leaves with cucumber slices or melon wedges. Makes 4 main course servings.
Variation:
- Substitute tarragon or coriander to taste for dill.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 210 | |
| Fat | 11 g | 17% |
| Saturated Fat | 2 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 10% | |
| Cholesterol | 20 mg | |
| Sodium | 990 mg | 41% |
| Carbohydrate | 19 g | 6% |
| Fibre | 2 g | 8% |
| Sugar | 7 g | |
| Protein | 8 g | |
| Vitamin A | 25% | |
| Vitamin C | 10% | |
| Calcium | 10% | |
| Iron | 8% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Low in Cholesterol | Source of Fibre |
| Excellent Source of Vitamin A | Source of Vitamin C |
| Source of Calcium | Source of Iron |
