Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

The tart dressing contrasts with the sweet corn, tomatoes, and crab. Serve with a lemon wedge, if desired. Pair it with cucumber soup or a grilled sandwich.

Yield: 4 servings

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

Preparation

1. 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.

2. 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.

Nutritional Information

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