Grapefruit-Crab Salad

Lettuce leaves
6 cups torn mixed salad greens
3 Florida Grapefruit, peeled
2 medium tomatoes, cut into wedges
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1 small green sweet pepper, sliced into rings
1/4 cup reduced-calorie mayonnaise or salad dressing
1/4 cup plain fat-free yogurt
1 hard-cooked egg white, chopped
1 tablespoon catsup
Few drops bottled hot pepper sauce

Line 4 individual plates with lettuce leaves; top with torn greens. Section  grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.

For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce. If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency. Top each salad with some of the dressing mixture.

Makes 4 main-dish servings.