Sunday Salad

Grilled Corn and Crab Salad
{adapted from Cooking Light}

4 ears of fresh local corn {any will do but it's in season so support your local farmers}
1 cup celery, chopped
1/2 cup roasted red and yellow peppers, chopped
1/2 cup red pepper, chopped
2 small english cucumbers
1 cup cilantro, roughly chopped
1/3 cup capers, drained
1/2 cup green onions {with the green stems} chopped
12 ounces lump crab meat {I used Philips}
1/2 cup fresh lime juice
1 tbs mayo
2 tbs plain low fat yogurt
1/2 tsp black pepper
1/8 tsp salt
1/2 tsp ground red pepper {use more or less}

Place shucked corn in aluminum foil and place on grill for 15 minutes or until done. Let cool and cut kernels from ears of corn.
Place in a bowl and add the next 8 ingredients ~ ending with the crab.

Combine the lime juice, mayo, yogurt, salt and peppers. Whisk together well and pour over veggie and crab mixture. Gently toss together.

Serve over bed of lettuce.

*The meat I used was found in the refrigerated section of our Commissary. It was lovely big chunks of crab meat.

For this meal I also made a fresh tomato pie that I served on the side. Both recipes made enough for a couple of lunches as well!



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