Crab Salad

1/2 cup plain non-fat yogurt
1 lemon, juiced
2 Tbs. green onions, chopped
2 Tbs. olive oil
1 oz. walnuts (14 halves)
Cayenne pepper, to taste
1 (8 oz.) bag spinach
1 (6 oz.) can crab meat
½ cup lentils, cooked
Coarse salt & fresh ground black pepper, as desired
To make dressing, mix yogurt, lemon juice, green onion and olive oil together. Add salt and pepper. Peel and cut grapefruit into sections. Preheat oven to 300°F. Toss walnuts with cayenne pepper and place into oven for 4 to 5 minutes. Keep an eye on walnuts to make sure they do not burn. Remove walnuts and let cool. Toss spinach with dressing. Add crab meat; toss. Sprinkle lentils on top and add walnuts and serve. (Yield: 4 servings)