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Fresh from Florida Cookbook Title Fresh from Florida Cookbook Title
Avocado and Crab Salad
6 cooked artichoke hearts
6 tablespoons fat-free French dressing
3 large Florida avocados
2 cups Florida crabmeat
½ teaspoon salt

1 cup light mayonnaise
1 tablespoon finely minced Florida green pepper
2 teaspoons grated Florida onion
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce

6 pimiento slices
3 Florida tomatoes

Marinate artichoke hearts for an hour in the French dressing. Peel avocadoes and cut in half. Remove pits. Mix crabmeat with salt and special dressing. Place one artichoke heart in each half of avocado. Surround with crabmeat. Place each avocado on lettuce and top with strips of pimiento. Surround avocado with small tomato wedges. Serves 6.

Per Serving: calories 468, calories from fat 261, total fat 29g, saturated fat 3g, cholesterol 94mg, total carbohydrate 29g, protein 25g.

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