Whole wheat bread adds a nice texture, but regular French bread will work, too. Serve this salad as soon as you toss in the bread, so it doesn't get soggy.

Recipe by Cooking Light April 2003

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Yield:
4 servings (serving size: about 1 3/4 cups)
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Ingredients

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Directions

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  • Combine first 6 ingredients in a large bowl, stirring with a whisk. Add tomato, onion, bread, and crab; toss gently to coat. Serve immediately.

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Nutrition Facts

247 calories; calories from fat 27%; fat 7.5g; saturated fat 1.2g; mono fat 4.4g; poly fat 1.2g; protein 21.5g; carbohydrates 23.2g; fiber 2.6g; cholesterol 76mg; iron 2.3mg; sodium 634mg; calcium 123mg.
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