Crab salad
Dietitian's tip: This is a lighter, zestier version of the traditional crab salad. You can substitute lemon juice and wedges for the lime juice and wedges if you prefer.
SERVES 4
Ingredients
1/4 cup lime juice
1/4 cup rice wine vinegar
1 teaspoon sugar
1 cucumber, seeded and thinly sliced
1/3 cup fresh mint, chopped
12 ounces crab meat
4 cups mixed salad greens (mesclun) or romaine lettuce
4 lime wedges
Directions
In a small bowl, combine the lime juice, vinegar, sugar, cucumber and mint. Add the crab and toss to coat well.
Divide the lettuce among individual plates. Top with the crab mixture. Spoon any remaining dressing over the crab. Garnish with lime wedges and serve immediately.
Nutritional Analysis(per serving)Calories 119 Cholesterol 76 mg
Protein 19 g Sodium 293 mg
Carbohydrate 7 g Fiber 1.5 g
Total fat 1 g Potassium 564 mg
Saturated fat < 1 g Calcium 124 mg
Monounsaturated fat < 1 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 1
Protein and dairy 1
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Nonstarchy vegetables 1
Meat and meat substitutes 3
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Vegetables 1
Meats, poultry and fish 1
http://www.mayoclinic.com/health/hea...ecipes/NU00497
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