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Wednesday, January 15, 2014

Recipe: Cottage Cheese Crab Salad

Cottage Cheese Crab Salad

This salad is quick and delicious. There are two ingredients my husband refuses to eat: cottage cheese and sour cream. Funny thing, he ate two servings of this salad saying it was 5-Star top-notch delicious! HA!! I'll never tell.

I used plum tomatoes, the only fresh fruit I could find this time of year. The seeds and membrane were bitter so I seeded them and sprinkled a pinch of sugar on the inside of each one to bring out the natural flavor. Aside from that I made this as directed. Give it a try - you will LOVE it! Would make a great lunchbox meal and it works for Day 3 of the 5 Day Pouch Test.

1/2 c. low-fat cottage cheese
1/4 c. light sour cream
8 oz. imitation crab, pulled into chunks
1 tsp. Dijon-style mustard
1/8 tsp. black pepper
1/8 tsp. garlic powder
1/4 c. green onions, minced
1/4 c. celery, minced
tomato wedges and lettuce leaves

In a medium bowl, combine the cottage cheese, sour cream, mustard, pepper, and garlic powder. Stir in the crab, onions, and celery. To serve buffet style, line a large serving tray with lettuce leaves and surround the edge with tomato wedges. Spoon the salad in the center. This is best covered with plastic wrap and refrigerated. To serve single servings, place one lettuce leaf in the center of a dessert plate, spoon 1/6 of the salad in the center and place two tomato wedges on the side. Serves 6. Celadon's note: This is so quick and easy and a beautiful presentation. When I feel especially extravagant, I use real crab.

Note: Makes 6 servings, each serving (without the lettuce and tomato wedges) provides: 62 calories; 1g fat; 412mg sodium; 5g carbs; 11g protein.

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