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.

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

206 calories; protein 38.8g; carbohydrates 5.9g; dietary fiber 1.9g; sugars 2.2g; fat 3.7g; saturated fat 0.3g; cholesterol 123.4mg; vitamin a iu 2443IU; vitamin c 18.8mg; folate 98.1mcg; calcium 199.8mg; iron 2mg; magnesium 23.5mg; potassium 315.8mg; sodium 793.3mg; thiamin 0.1mg.

1 vegetable, 3 lean meat