Recipe: Charlene Prickett's Crab Salad with Yogurt Dressing

Charlene Prickett's Crab Salad with Yogurt Dressing
rec.food.recipes/SirRedHawk/1994
Yield: 8 servings

YOGURT DRESSING
1 cup low-fat yogurt
1 tbsp chives or spring onions
1 garlic clove, crushed
2 tsp lemon juice
vegetable salt

CRAB SALAD
1 butter lettuce head
2 lb crab meat
1 lb mandarin oranges, seedless
1 lb fresh peaches, peeled/sliced
4 shallots, minced
2 large cucumbers, sliced
1/2 lb snow peas
1 juice of lemon

GARNISH
Lemon slices
Fresh chives

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.