Yield: 4 appetizer salads

Ingredients:

Salad:
1 pound blue lump crab meat, cooked and shelled
2 golden beets, golfball size
3 roma tomatoes, cored and sliced thin
¼ cantaloupe, peeled, seeded and sliced thin
2 large handfuls baby arugula, washed and stems removed

Dressing:
2 ounces fresh carrot juice
1 Tablespoon Spanish sherry wine vinegar
½ cup nonfat plain yogurt
½ teaspoon finely cracked black pepper

Method:

1. Preheat: Preheat oven to 400 degrees.
2. Beets: Remove and discard leaves from beets. Rub a tiny bit of olive oil on the outside of the beets and roast on a cookie sheet tray in the oven for 45 minutes or until soft, turning once.
3. Let Cool: Remove from oven and allow to cool to room temperature.
4. Dressing: While beets are cooling, prepare the dressing. In a mixing bowl, add carrot juice, sherry vinegar, yogurt and pepper. Using a whisk, mix until a creamy dressing has formed.
5. Beets: Using your hands, wipe the skin off of the beets and discard. Dice beets medium.
6. Salad: In a separate mixing bowl, add beets, tomatoes, cantaloupe and arugula. Add 2 Tablespoons dressing and mix well.
7. To Serve: Place a handful of salad in the center of each plate and top with crab meat. Drizzle dressing over the top and around the plate. Finish with fresh cracked pepper. Enjoy!

Nutritional Value Per Portion —
Calories: 269 Protein: 37.2g Carbohydrates: 39.2g Fat: 2.5g