Cottage Cheese Crab Salad
This is a great summer main dish. Dijon mustard adds a touch of zing to the dressing. My husband, David, and I especially enjoy this salad on warm days.—Elisa Lochridge, Tigard, Oregon
Ingredients
- 1/2 cup 4% cottage cheese
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 package (8 ounces) imitation crabmeat, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- Lettuce leaves
- 1 medium tomato, cut into wedges
Reviews
My husband and I enjoyed eatting this on a hot summer night.
This is an excellent recipe! I have made it several times for brunches or buffets and it goes quickly. I plan on making for Easter too. Thank you for sharing!
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I loved it. I used fat free cottage cheese and sour cream. I even put it in a whole wheat tortilla for lunch.
After coming across this recipe a year ago, I've made it numerous times. It's fabulous with fat free yogurt instead of the sour cream. I use it with my "clean" eating-matched with wheat crackers for a great small meal.
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