INGREDIENTS
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
1 TBSP. chopped fresh parsley
1 TBSP. chopped fresh mint
1/4 tsp. sugar
2 tsp. lemon juice
3 cups lettuce, fine shred
12 red leaf lettuce leaves
1 lb. fresh lump crab meat
1 medium unpeeled cucumber, scored and sliced
1 cup sliced fresh strawberries
1 cantalope, peeled, seeded, and cut into 1/4 in. slices
DIRECTIONS
Combine first six ingredients; stir well.
Cover and chill.
Arrange 3/4 cup shredded lettuce and three red lettuce leaves on each of four plates.
Spoon crab mixture evenly over lettuce leaves and arrange cucumber, strawberries and cantalope slices around edge of the leaves.
Serve salad with dressing of your choice or yogurt.
Serves 4.
