Lobster-broccoli salad with lemon mayonnaise

4 Servings

Ingredients

Quantity Ingredient
6 cups Small fresh broccoli florets, (1 pound)
⅔ cup Julienne-cut red bell pepper
½ pounds Cooked lobster meat, cut into bite-sized pieces (2 1-1/4 pound Maine lobsters)
½ cup Plain nonfat yogurt
¼ cup Reduced-fat mayonnaise
2 tablespoons Fresh lemon juice
½ teaspoon Sugar
½ teaspoon Grated lemon rind
¼ teaspoon Salt
¼ teaspoon Minced fresh dillweed
¼ teaspoon Coarsely ground pepper
8 Boston lettuce leaves
Fresh dillweed sprigs, (optional)

Directions

Steam the broccoli florets, covered, 4 minutes or until crisp-tender, and drain. Rinse under cold running water; drain. Combine the broccoli, bell pepper, and lobster in a large bowl; toss well.

Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to broccoli mixture, and toss well. Yield: 4 servings (serving size: 1-½ cups).

Per serving: 200 Calories; 6g Fat (26% calories from fat); 21g Protein; 19g Carbohydrate; 41mg Cholesterol; 522mg Sodium Serving Ideas : Garnish with fresh dillweed, if desired.

NOTES : Steamed lobster meat is available in some supermarkets. Or you can cook whole lobsters: Fill an 8-quart stockpot two-thirds full with water.

Add 2 tablespoons salt, and bring water to a boil. Serve on lettuce-lined plates.

Recipe by: Cooking Light, Jan/Feb 1995, page 67 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.

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