Crab and Roasted Cauliflower Salad with Avocado Dressing
May, 2006

Serves 4-6 / Serve with whole-grain rolls.

1 head cauliflower (about 11/2 pounds)
1 orange bell pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/2 large avocado
3/4 tablespoon fresh lemon juice
2 tablespoons light sour cream
1/8 teaspoon paprika
Salt and white pepper, to taste
1/2 pound fresh lump crabmeat, rinsed and picked through to remove any shell

1. Preheat oven to 425°. Cut cauliflower into small florets. Cut bell pepper into wide strips. Coat a 9x13-inch baking pan with cooking spray and add cauliflower, bell pepper, and olive oil; toss. Roast until cauliflower is tender and begins to brown, about 25 minutes.
2. Meanwhile, peel avocado and mash in a small bowl. Stir in lemon juice, sour cream, and paprika. Season with salt and pepper.
3. Toss roasted vegetables, crab, and dressing in a large salad bowl. Serve immediately.


PER SERVING: 205 cal, 42% fat cal, 10g fat, 2g sat fat, 47mg chol, 17g protein, 14g carb, 7g fiber, 272mg sodium