Ingredients:

1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 2/3 cups cooked crab or lobster meat, picked over (see Ingredient note)
6 cups mixed salad greens
Lemon wedges for garnish

Cooking Directions:

Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.

Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.

Yield: 4 servings

Still Hungry:

Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

Notes:
Ingredient Note

Four 1 1/4-lb. lobsters yield 2 2/3 cups cooked meat.