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“After enjoying this recipe for years, I substituted fat-free mayonnaise and reduced-fat dressing one day,” shares Heather O’Neill from Dudley, Massachusetts. “I was just delighted to find it kept all the same wonderful flavor!”
This recipe is:
Nutritional Analysis: 1-1/3 cups equals 251 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 746 mg sodium, 42 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 lean meat.
Originally published as Crab Pasta Salad in
Light & Tasty
February/March 2006, p55
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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