Tomato Cup Salad

March 19, 2014

Colorful salad makes a great appetizer or snack.

1 tomato
1 tablespoon chopped lettuce
1 tablespoon chopped cucumber
1 tablespoon chopped onion
1 tablespoon chopped carrot
1 tablespoon chopped spinach (optional)
1 tablespoon corn (optional)
2 tablespoon chopped crab meat
2 tablespoon Mayonnaise
1 tablespoon freshly squeezed lemon juice
½ teaspoon dried dill

To make dressing: Mix crab meat, mayonnaise, lemon juice and dill. Trim off the top of the tomato, scoop out the flesh, then mix with lettuce, cucumber, onion, carrot, spinach and corn if using. Put the tomato mixture in the tomato shell. Prepare a serving plate and spread out the remaining portion. Place tomato on top of the salad and pour dressing over the content of the tomato cup and the salad on the plate. Note: The finer you chop the content in the tomato, the more you can fit in there. Substitute crab meat with mushroom or steamed broccoli for vegetarian version.

Nutritions

Calories
47

Sodium
75mg
3% DV

Fat
1g
2% DV

Protein
1g
3% DV

Carbs
2g
0% DV

Fiber
0.6g
2% DV