|6 cups||mixed salad greens, torn|
|2||medium tomatoes, cut into wedges|
|2||6-ounce cans crabmeat, drained, flaked and cartila|
|1||small green pepper, sliced into rings|
|1/4 cup||low-fat mayonnaise or salad dressing|
1. Line 4 individual plates with lettuce leaves; top with torn greens. Section grapefruit over a bowl to catch juice. Set juice aside. Remove seeds from sections. Arrange grapefruit sections, tomatoes, crabmeat and green pepper rings on top of greens. 2. In a bowl, combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, ketchup and hot pepper sauce. 3. If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency. Top each salad with some of the dressing mixture.
Source: The Florida Department of Citrus http://www.floridajuice.com