Chilled
Lobster Salad
With Vanilla-Honey
Yogurt Dressing
Serves 4
2 lg. heads Bibb lettuce
(in medium pieces)
4 small lobster tails
(cooked and chilled)
1 pt. pear tomatoes
(red & yellow, halved)
1/2 fresh vanilla bean
1/2 C yogurt
(fat-free or regular)
1 tsp. RSS Lemon Juice
3 Tbsp. extra virgin
olive oil
1 tsp. honey
MFC Mint sprigs
Yogurt Dressing: halve
vanilla bean; scrape
seeds and pulp into a
small bowl. Add yogurt,
lemon juice, oil, and
honey; whisk together.
Assemble: center Bibb
lettuce on a small salad
plate. Slice lobster tail
into medallions; fan
around the outside of
the lettuce greens. Place
pear tomato halves
around the plate. Drizzle
salad with yogurt
dressing. Garnish with
mint sprig. Serve.