Crab And Artichoke Salad

By Sunset
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1 cup minced celery

1/3 cup finely chopped green ripe or pimiento-stuffed olives

About 1/3 cup mayonnaise or plain nonfat yogurt

3/4 pound shelled cooked Dungeness crab

Salt and pepper

Lemon juice

3 jars (6 oz. each) marinated artichoke hearts

8 to 10 large iceberg or butter lettuce leaves, rinsed and crisped

8 to 10 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)


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