Ingredients
1/2 cup fat-free buttermilk
1/4 cup reduced-fat sour cream
2
teaspoons grated lemon peel
1
teaspoon chopped fresh dill weed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1
lb cooked jumbo lump crabmeat, drained, shell pieces removed
4
large leaves Bibb lettuce
2
cups multicolored cherry tomatoes (about 12 oz), quartered
Preparation
In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk.
In medium bowl, mix crabmeat and dressing; toss well. Place lettuce on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.
