Corn, Crab and Tomato Salad

This salad is perfect for a hot, summer day when you do not want to turn on the oven. You can eat this by itself for lunch or as a side dish with dinner. I served this with grilled bbq chicken and green beans.


serves 6 ( about 1 c. = 3 points +)

• 5 T. fresh lemon juice
• 1 T. lemon rind
• 1 T. olive oil
• 1 tsp. honey
• 1 tsp. Dijon mustard
• salt and pepper to taste
• 2 ( 6 oz. cans crab meat, drained)
• 1-½ c. frozen corn, thawed
• ½ c. red bell pepper, chopped
• ½ c. red onion, finely chopped
• ¼ c. thinly sliced fresh basil leaves
• 1 pint grape tomatoes, halved

Whisk together first 6 ingredients ( through salt and pepper).
In a medium bowl, toss remaining ingredients. Drizzle with dressing and toss to coat.