By Jude Teal

Crab Salad Cioppino Style

Servings: 2

Sourdough Tomato Dressing*

2 cups shredded lettuce

1/2 avocado, sliced

1 cup Dungeness crab meat, cooked

1/2 cup frozen artichokes, cooked and drained

1 lemon, halved

2 tablespoons grated Parmesan cheese

Set the lettuce on two chilled dinner plates. Mound with the crab. Slice the avocado and sprinkle with a little lemon juice. Arrange slices around the crab. Slice the artichokes and position attractively next to the avocado, sprinkle with lemon. Drizzle each salad with 1/4 cup dressing and sprinkle with parmesan cheese.

Sourdough Tomato Dressing:

2 slices sourdough French bread, approximately 5-by-2 ½ inches per slice, crusts removed

1 cup no-salt-added tomato sauce

1 clove garlic, crushed

1/3 cup extra virgin olive oil

1/4 cup white wine vinegar

1/4 teaspoon dried oregano

Salt and pepper to taste

Puree ingredients together in a blender until smooth.

Per serving: 209 calories; 10g fat; 15g carbohydrates; 362mg sodium

People often ask me what is your favorite cuisine — a difficult question for me to answer because I love to cook!

But, for some time now I’ve been playing around with my favorite recipes to make them healthy for Old What’s His Name. Reducing fat and adding vitamin-rich ingredients keeps him fit to do his chores like dishes, vacuuming, gardening and, most important of all, cleaning the cat boxes.

I call this type of cuisine “Sneaky Healthy.” The goal for me is to make a dish that will spark a diner to say, “Jude, you can’t tell me this is low fat and healthy. It tastes too good.”

Of course, that makes my day.