Crab Salad with White Beans and Gourmet Greens

Crab Salad with White Beans and Gourmet Greens Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Yield:

6 servings (serving size: 2/3 cup salad and 1 cup greens)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 25 %
Fat 4.1 g
Satfat 0.6 g
Monofat 2 g
Polyfat 1 g
Protein 12.8 g
Carbohydrate 16.6 g
Fiber 4.3 g
Cholesterol 29 mg
Iron 3.3 mg
Sodium 353 mg
Calcium 117 mg

Ingredients

1/3 cup chopped yellow bell pepper
1/3 cup chopped red onion
1/4 cup chopped celery
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon hot sauce
2 (6-ounce) cans lump crabmeat, drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
6 cups torn gourmet salad greens

Preparation

Combine first 10 ingredients; toss gently. Cover and chill 20 minutes. Serve over greens.

Note:

May 1999
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