I do like the taste of crab meat combined with the sweetness of pineapple and corn; it’s kind of sweet and tangy. The crab meat sticks I’m using are low in calories and fat; only 100 calories and 1%fat for 4 sticks.
Dijon mustard dressing is light and nicely balanced with the addition of pineapple juice.
This salad pairs well with cooked shrimp, smocked salmon or grilled chicken.
Ingredients: (2 servings)
1 medium romaine lettuce, chopped1 tomato, cut longwise into thick segments
1 small red bell pepper, cut longwise into thick segments
½ cup frozen corn kernels, thawed
4 sticks imitation crab meat, diced Or fresh Crab meat
1/3 cup cilantro, chopped
½ cup diced fresh pineapple
1-2 green onion, chopped
2 tsp Dijon mustard1tbsp lemon juice
2tbsp olive oil
1tbsp pineapple juice
Salt and pepper
For the dressing, in a small bowl, whisk olive oil with lemon juice, Dijon mustard and pineapple juice until evenly mixed. Season and taste the dressing to adjust with more salt & pepper.
In a large bowl, mix together the lettuce, tomato, red pepper, corn, crab meat, pineapple, onion and cilantro.
Pour dressing over salad and toss to coat.