Friday, 6 July 2012

Crab Nicoise Salad

To use the other half of the can of crab meat I made a crab nicoise salad, which was next to the recipe for prawn and crab buns from yesterday. I like the way the Cooking for One book is laid out and I have made loads of  recipes from it. It's easy to have the measurements there rather than having to divide and work out a portion from a recipe for four. This was unexpectedly good, I liked the crab and the egg combination.

Crab Nicoise Salad (adapted from WeightWatchers Cooking for One)
(Serves 1)
(6 WW ProPoints per serving)

75g baby new potatoes, halved if large
75g green beans, trimmed
1 egg
50g salad leaves
1 tomato cut into chunks
1 inch cucumber, cubed
25g black olives, stoned
½ 170g tin white crab meat in brine, drained
1 tbsp fresh basil, finely chopped
3 tbsp low fat French dressing

Bring a sauce pan of water to the boil and cook the potatoes for 8 mins before adding the beans. Return to the boil and cook for a further 4 mins. Check that the potatoes are cooked then drain and refresh the potatoes and beans under cold water. Leave to cool completely.

Meanwhile bring a small pan of water to the boil and add the egg. Cook for 7-8 mins then drain and refresh under cold running water. Leave to cool completely.

To assemble the salad, put a layer of spinach leaves on a serving plate. Top with the potatoes and beans, then add the tomatoes, cucumber, olives and finally the crab meat.

Peal and quarter the egg and add to the salad. Sprinkle the basil over, then drizzle with French dressing. Serve immediately.

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