Crab Salad with Ginger Dressing

Serves

Ingredients

225g (8oz) white crabmeat
half an iceberg lettuce, shredded
2 carrots, grated
half a cucumber, sliced
75g (3oz) button mushrooms, quartered
2 spring onions, sliced

Dressing:

3 x 15ml spoon (3 tablespoons) sunflower oil
1 x 15ml spoon (1 tablespoon) sesame oil
2 x 15ml spoon (2 tablespoons) white wine vinegar
1.25cm (half an inch) piece root ginger, peeled and finely chopped

Method

Arrange the lettuce on a plate.  In a large bowl mix the together the crabmeat, carrots, cucumber, mushrooms and spring onions.

To prepare the dressing: place all the ingredients into a screw-topped jar.  Shake well.

Pour the dressing over the crab salad and mix well.  Spoon onto the bed of lettuce and serve with hot bread.

NUTRITIONAL VALUES PER PORTION (APPROX) 163 Kilocalories;
3g Protein; 16g Fat; 2g Carbohydrate; 1g Fibre

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