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Spring Asparagus and Crab Salad with Mint Vinaigrette

with Whole Wheat-Sesame Crackers

Seafood alternatives: cooked shrimp; chilled poached or grilled cod, swordfish or salmon

Streamline the making of this salad by purchasing cut-up cantaloupe and washed greens from your supermarket's salad bar.

Ingredients:

• 1 pound fresh asparagus
• 1 small head butter lettuce
• 1/2 small cantaloupe
• 1/4 cup lightly packed fresh mint leaves
• 1 teaspoon minced or grated fresh ginger
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon sugar
• 1/2 pound crabmeat

Preparation:

1. Bring about 1 inch of water to a boil in a 10- to 12-inch frying pan. Trim tough ends from asparagus and wash stalks well. Add to boiling water and simmer until stalks are tender-crisp, about 4 minutes. Drain and cover asparagus with ice water until cold, about 10 minutes; drain again.

2. Meanwhile, core head of lettuce, wash leaves and pat dry. Slice cantaloupe into 12 wedges and cut away rind. Chop mint leaves.

3. Combine mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.

Assembly:

1. Divide lettuce among 4 plates. Fan 1/4 of the asparagus and 3 wedges melon over each bed of lettuce. Top salads with crabmeat and drizzle with dressing.

Makes 4 servings. Per serving: 186 cal. / 15g prot. / 15g carbo. / 1g sat. / 5g mono. / 1g poly. / .2g om-3 / 37mg chol. / 191mg sdm.