Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
(Main Course Salad 2)

INGREDIENTS

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin 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

DIRECTIONS

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.

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.

Calories: 242 (21% from fat). Fat: 5.6g (sat 0.6g, mono 2.7g, poly 0.7g). Protein: 30g. Carbohydrate: 17.7g. Fiber: 3.6g. Cholesterol: 128mg. Iron: 1.8mg. Sodium: 613mg. Calcium: 1mg.

SERVINGS: 4

The tart dressing contrasts with the sweet corn, tomatoes, and crab. Serve with a lemon wedge, if desired.

Recipe from Cooking Light, JUNE 2008.