Crab salad with buttermilk dressing
Preparation time: 20 min
1/2 cup fat-free buttermilk
1/4 cup reduced-fat sour cream
2 teaspoons grated lemon peel
1 teaspoon chopped fresh dill weed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 lb cooked jumbo lump crabmeat, drained, shell pieces removed
4 large leaves Bibb lettuce
2 cups multicolored cherry tomatoes (about 12 oz), quartered
1. In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with whisk.
2. In medium bowl, toss crabmeat and dressing until coated. Place lettuce leaves on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.