Chopped Vegetable and Crabmeat Salad: The Best Chopped Vegetable and Crabmeat Salad Recipe from Cook'n

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	Chopped Vegetable and Crabmeat Salad

Serves: 4

Prep: 20 min

Print this Recipe

   2 cups torn escarole
   2 cans (6 ounces each) crab meat, drained and flaked, or 2 cups chopped cooked turkey or chicken
   1 small jicama, peeled and chopped (1 cup)
   1 large papaya, peeled, seeded and chopped (1 cup)
   1 large yellow or red bell pepper, chopped (1 cup)
   1/2 cup dry-roasted peanuts
   1/4 cup chopped fresh cilantro
   Lime Dressing:
   1/3 cup frozen limeade concentrate, (thawed)
   1/4 cup vegetable oil
   1 tablespoon rice or white vinegar
   1 teaspoon grated ginger root
   1/4 teaspoon salt

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1. Make Lime Dressing.

2. Place remaining ingredients except peanuts and cilantro in large bowl. Pour dressing over salad; toss to coat.

3. Top with peanuts and cilantro.

Lime Dressing: Shake all ingredients in tightly covered container.

FOOD for THOUGHT
This salad is a great source of the mineral magnesium. Considered one of the healing nutrients, magnesium is important in helping to release carbohydrate energy from foods. Magnesium also works to transmit nerve impulses through muscles.

"Me first-that's my new motto. Most of my life I have been caring for other people. During chemo, I allowed myself and my family to put me first on the care list." -JUDY O.

NUTRITION FACTS: High in potassium, magnesium, folic acid and vitamin C; excellent source of fiber
1 Serving: Calories 430 (Calories from Fat 215); Fat 24g (Saturated 3g); Cholesterol 75mg; Sodium 520mg; Potassium 1040mg; Carbohydrate 37g (Dietary Fiber 9g); Protein 25g % DAILY VALUE: Vitamin A 41%; Vitamin C 100%; Calcium 14%; Iron 12%; Folic Acid 40%; Magnesium 24% DIET EXCHANGES: 3 High-Fat Meat, 1 Vegetable, 2 Fruit

Helpful For These Side Effects: (n), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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