Lobster Salad
| 1 | pound cooked lobster meat |
| 1 | pink grapefruit, peeled, sectioned, seeded, and coarsely chopped |
| 1 | navel orange, peeled, sectioned, and coarsely chopped |
| 1½ | 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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