Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

YIELD: 4 servings
COURSE: Salads

Ingredients

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Nutritional Information

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• Amount per serving
• Calories: 242
• Calories from fat: 21%
• Fat: 5.6g
• Saturated fat: 0.6g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 0.7g
• Protein: 30g
• Carbohydrate: 17.7g
• Fiber: 3.6g

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