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Friday, January 1, 2016

Crab and Roasted Pepper Salad

Toss together 1 1/3 cups chopped bottled roasted red peppers, 1 cup crab or chopped imitation crab, 1/4 cup chopped scallions, and 2 Tbsp. low-fat red wine vinaigrette. Serve on a bed of salad greens. 2 servings, 198 calories each, 3 ½ W.W. points per serving.

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