1 pound cooked lobster meat
1 pink grapefruit, peeled, sectioned, seeded, and coarsely chopped
1 navel orange, peeled, sectioned, and coarsely chopped
cups cantaloupe balls
1 mango, peeled, pitted, and sliced
2 cups watercress leaves
1/2 cup fat free sour cream
3 tablespoons reduced-calorie mayonnaise
2 teaspoons grated orange zest
1/4 cup orange juice
2 tablespoons chopped fresh chives
1/4 teaspoon freshly ground pepper

In a large nonreactive bowl, combine the lobster, grapefruit, orange, cantaloupe, and mango.

Line a large platter with the watercress; mound the salad in the center.

In a small bowl, whisk the sour cream and mayonnaise, then whisk in the orange zest and orange juice. Pour over the salad; sprinkle with the chives and pepper.


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