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Asparagus, Crabmeat, and
Grapefruit Salad
From the Smith & Wollensky
steakhouse. A perfect choice for South Beach phase II Diet
Serves 2
I N G R E D I E N T S
Salad
6 pieces jumbo asparagus, trimmed stems,
peeled 3" at base, steamed until just cooked, but still bright green and
crisp and chilled.
1 cup mixed baby greens
1/4 pound colossal lump crabmeat, picked over for bits of shell.
6 pieces of grapefruit sections
1/2 red bell pepper, chopped
1/4 cup Citrus Vinaigrette (recipe below)
1 tablespoon minced chives
Citrus Vinaigrette
1/2 teaspoon Dijon mustard
1/2 tablespoon lemon juice
1/2 tablespoon lime juice
1/2 tablespoon orange juice
1/4 cup extra virgin olive oil
Salt
Pepper
I
N S T R U C T I O N S
To make the salad:
Lay 3 asparagus on each plate.
Put 1/2 cup greens on top of the asparagus on each plate to make a bed
for the crabmeat. Divide the crabmeat evenly into 4 portions and place
it on top of the greens. Arrange the grapefruit sections around the
crabmeat. Sprinkle with the bell pepper.
Drizzle with Citrus Vinaigrette. Sprinkle on chives.
To make the Citrus Vinaigrette:
In a small glass or stainless steel bowl, combine the mustard, lemon
juice, lime juice, and orange juice. Slowly whisk in the oil. Season
with salt and pepper to taste.
Nutritional Information:
260 calories
20 total fat (3 g sat)
30 mg cholesterol
9 g carbohydrate
0 g fiber
490 mg sodium
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