Charlene Prickett's Crab Salad With Yogurt Dressing

Recipe Ingredients

		Yogurt Dressing
1 cup	237ml	Low-fat yogurt
1 tablespoon	15ml	Chives or spring onions
1		Garlic clove - crushed
2 teaspoons	10ml	Lemon juice
		Vegetable salt
		Crab Salad
1		Butter lettuce head
2 lbs	908g / 32oz	Crab meat
1 lb	454g / 16oz	Mandarin oranges - seedless
1 lb	454g / 16oz	Fresh peaches - peeled/sliced
4		Shallots - minced
2		Cucumbers - sliced (large)
1/2 lb	227g / 8oz	Snow peas
1		Juice of lemon
		Garnish
		Lemon slices
		Fresh chives

Recipe Instructions

Charlene Prickett combines brain with brawn on IT FIGURES, her long-running exercise show for Lifetime Television. "I have a real academic streak," says Prickett. "I have a lot of interest in science and in keeping up with the research that's always changing. Every year I go to fitness conferences and sports-medicine clinics throughout the country, and I always like to share what I've learned by including an information element in my shows." So what does the latest research say about the most effective way to get a good workout? Says Prickett, "In terms of being optimally effective, cross-training - weight training, along with some stretching and aerobic activity - has come to be thought of as important. The advantage is that you don't stress the body in the same way every single day, and it prevents injury as well as boredom."

Prickett also believes that women have to work harder than men at battling the bulge. "When you're young or if you're a man, the likelihood of your staying near ideal weight with exercise alone is good. However, if you're female or over 25, it generally takes both regular exercise AND good food choices. That doesn't mean you can never have an ice-cream sundae, but to stay at or near ideal weight, you need to make discriminating food choices." For dressing: mix all ingredients and chill.

For salad: mix all ingredients except lettuce in a bowl, add dressing, and chill for 1 hour. Arrange lettuce leaves in a salad bowl, add salad.

Garnish with lemon slices and chives.

Source:
Elmar Prambs of the Riverside Cafe, Austin, TX

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