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Crab Meat & Cantaloupe Salad

Ingredients:

1/2 cup plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/4 teaspoon sugar
2 teaspoons lemon juice
3 cups alfalfa sprouts
12 red leaf lettuce leaves
1 pound fresh jumbo lump crab meat
1 medium unpeeled cucumber, scored and sliced
1 cup sliced fresh strawberries
1 medium cantaloupe, peeled, seeded and cut lengthwise into 1/4-inch slices

Preparation Instructions:

Combine first six ingredients; stir well. Cover and chill. Arrange 3/4 cup alfalfa sprouts and three lettuce leaves on each of four serving plates. Spoon crab meat evenly over lettuce leaves; arrange cucumber and strawberries over alfalfa sprouts. Arrange cantaloupe slices evenly down center of each plate. Serve salad with chilled yogurt mixture. Yields 4 servings.

» Nothing refreshes more on a warm day than melons ripe off the vine.

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