Easy Breezy Bahamas Seafood Salad

Finely grate zest from 1 orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with 1 lemon and 1 lime. Add 1/2 lb. peeled and deveined cooked shrimp, 1/2 lb. refrigerated fresh or imitation crab, 2 Tbsp. finely chopped sweet

onion and 1 Tbsp. finely chopped sweet red pepper; toss to coat. Serve on shredded lettuce with crackers.

1/4 CUP 43 cal., 1g fat (0 sat. fat), 47mg chol., 103mg sod., 2g carb. (1g sugars, 0 fiber), 7g pro. Makes 3 cups.

—Cindy Heyd, Edmond, OK