6 C. Romaine Lettuce, torn into bite sized pieces
1 (6oz.) can Crab Meat, drained
1 C. diced Ripe Tomatoes
1/4 C. crumbled Bleu Cheese
2 T. imitation Bacon Bits
1/4 C. low sugar dressing or olive oil-vinegar dressing.

Chill two plates. Arrange the lettuce on a large serving platter. Arrange the crabmeat, tomatoes, blue cheese, and bacon bits in rows over the lettuce. Right before serving, drizzle some dressing evenly over the salad and toss well. Transfer to the two chilled plates.

Yield: 2 servings
Calories: 267
Fat: 13g
Fiber: 4g