As part of SNP’s Eating Heart Healthy Nutrition Program, Chef Kelly Armetta from the Hyatt Regency Boston whips up this Crab Salad – a tasty, easy, and affordable dish perfect for lunch or dinner.
| 1/2 cup yogurt, plain non-fat | |
| 1 lemon, juiced | |
| 2 Tbsp. green onions | |
| 2 Tbsp. olive oil | |
| 1 grapefruit | |
| 1 oz. walnuts (14 halves) | |
| Cayenne pepper, to taste | |
| 1-8 oz. bag spinach | |
| 1-6 oz. can crab meat | |
| 1/2 cup lentils, cooked | |
| Salt and pepper, to taste |
From SNP Eating Heart Healthy Nutrition Program | Created by Chef Kelly Armetta, Hyatt Regency Boston
| 1. | Mix yogurt, lemon juice, green onion and olive oil together. Add salt & pepper. |
| 2. | Cut grapefruit into sections. |
| 3. | Meanwhile heat oven to 300°F. |
| 4. | Toss walnuts with cayenne pepper and place into oven for 4 to 5 minutes. Keep an eye on walnuts to make sure they do not burn. |
| 5. | Remove walnuts and let cool. |
| 6. | Toss spinach with dressing. |
| 7. | Toss with crab meat. |
| 8. | Sprinkle lentils on top and add walnuts. |
| 9. | Place grapefruit pieces around edge. |
| 10. | Serve and enjoy! |
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