Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005


Ingredient Checklist


Instructions Checklist
  • Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.

  • Divide greens among 4 large plates and spoon salad on top. Serve with lemon wedges.


Four 1 1/4-lb. lobsters yield 2 2/3 cups cooked meat.

Nutrition Facts

205.6 calories; protein 38.8g 78% DV; carbohydrates 5.9g 2% DV; exchange other carbs 0.5; dietary fiber 1.9g 8% DV; sugars 2.2g; fat 3.7g 6% DV; saturated fat 0.3g 1% DV; cholesterol 123.4mg 41% DV; vitamin a iu 2443IU 49% DV; vitamin c 18.8mg 31% DV; folate 98.1mcg 25% DV; calcium 199.8mg 20% DV; iron 2mg 11% DV; magnesium 23.5mg 8% DV; potassium 315.8mg 9% DV; sodium 793.3mg 32% DV; thiamin 0.1mg 7% DV.