Crab Fruit Salad

  • 6 oz. fresh crabmeat
  • 1 grapefruit
  • 1 large navel orange
  • 1 c. green seedless grapes, halved
  • 1/4 to 1/2 c. honey mustard dressing
  • 1/2 c. celery, finely sliced
  • 1/4 c. slivered almonds
  • 3 to 4 c. romaine lettuce
Peel and section grapefruit and orange; cut into bite-size pieces. Add grapes, celery, and almonds. Gently toss with crabmeat and dressing. Combine all ingredients and serve on lettuce leaves. Serves 4.
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