- 1/4 cup nonfat plain yogurt
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons pimientos, rinsed and patted dry
- 1 small clove garlic, minced
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 2 2/3 cups cooked crab or lobster meat, picked over (see Ingredient note)
- 6 cups mixed salad greens
- Lemon wedges for garnish
- Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.
- Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.