Insalata Di Frutti Di Mare

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Oxmoor House
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1/2 cup fat-free mayonnaise

2 teaspoons Dijon mustard

1 garlic clove, minced

1 teaspoon fresh lemon juice

4 small red potatoes (about 6 ounces), quartered

8 ounces small green beans or haricots verts, trimmed

1 cup thinly sliced red onion, separated into rings

3 tablespoons red wine vinegar

1 pint grape or cherry tomatoes, halved

1 medium yellow bell pepper, seeded and cut into 1/2-inch pieces

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped pitted kalamata olives

1 tablespoon basil-infused olive oil or extravirgin olive oil

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1 pound lump crabmeat, drained and shell pieces removed

8 ounces jumbo shrimp (about 12 shrimp), cooked and peeled

4 Bibb, Boston, or radicchio lettuce leaves

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