Crab Salad With Buttermilk Dressing

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
172
FAT
15%
CHOL
59%
SOD
38%

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Ingredients for 4 servings

1/2 cup fat-free buttermilk

1/4 cup reduced-fat sour cream

2 teaspoons grated lemon peel

1 teaspoon chopped fresh dill weed

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

1 lb cooked jumbo lump crabmeat, drained, shell pieces removed

4 large leaves Bibb lettuce

2 cups multicolored cherry tomatoes (about 12 oz), quartered

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