Rock Lobster Vegetable Salad Recipe

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Cooked rock lobster meat12 Ounce
 Plain low-fat yogurt1 Cup (16 tbs)
 Dijon style mustard2 Tablespoon
 Lemon juice1 Tablespoon (Of 1/2 Lemon)
 Lettuce leaves4
 Frozen asparagus10 Ounce, cooked, drained, and chilled (1 Package)
 Celery1 Cup (16 tbs), chopped
 Red onion1⁄4 Cup (4 tbs), chopped
 Capers2 Tablespoon

Nutrition Facts

Serving size

Calories 137 Calories from Fat 16

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 53.3 mg

Sodium 318.8 mg13.3%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.5 g6%

Sugars 3.8 g

Protein 19 g38%

Vitamin A 21.2% Vitamin C 33.7%

Calcium 14.6% Iron 7.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1 Slice the lobster into medallions.
2 In a bowl, add yogurt, mustard, and lemon juice.
3 Mix well.
4 Add in the lobster and mix well.
5 On individual serving plates, place lettuce leaves.
6 Arrange vegetables on lettuce.
7 Spoon the lobster mixture on top.

SERVING
8 Serve garnished with capers.
Quantcast