Crab and Artichoke Salad Recipe – Sunset Magazine

Ingredients

• 1 cup minced celery
• 1/3 cup finely chopped green ripe or pimiento-stuffed olives
• About 1/3 cup mayonnaise or plain nonfat yogurt
• 3/4 pound shelled cooked Dungeness crab
• Salt and pepper
• Lemon juice
• 3 jars (6 oz. each) marinated artichoke hearts
• 8 to 10 large iceberg or butter lettuce leaves, rinsed and crisped
• 8 to 10 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)
• Paprika