Delicious Crab Spinach Salad with Tarragon Dressing | Easy Recipe

INGREDIENTS

12 ounces coarsely flaked cooked crabmeat or 2 packages (6 ounces each) frozen crabmeat, thawed and drained 1 cup chopped tomatoes 1 cup sliced cucumber 1/3 cup sliced red onion 1/4 cup fat-free salad dressing or mayonnaise 1/4 cup reduced-fat sour cream 1/4 cup chopped fresh parsley 2 tablespoons fat-free (skim) milk 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves 1 clove garlic, minced 1/4 teaspoon hot pepper sauce 8 cups torn washed stemmed spinach

PREPARATION:

1. Combine crabmeat, tomatoes, cucumber and onion in medium bowl. Combine salad dressing, sour cream, parsley, milk, tarragon, garlic and hot pepper sauce in small bowl.
2. Line four salad plates with spinach. Place crabmeat mixture on spinach; drizzle with dressing.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1 cup salad with 1-1/2 tablespoons dressing and 2 cups spinach Fiber 4 g Carbohydrate 14 g Cholesterol 91 mg Saturated Fat <1 g Total Fat 4 g Calories from Fat 18 % Calories 170 Protein 22 g Sodium 481 mg DIETARY EXCHANGE: Meat 2-1/2 Vegetable 2