In celebration of the Academy of Nutrition and Dietetics’ Centennial, our recipe developers revamped popular dishes from the early 1900s. Flavor updates and healthful tweaks transform these meals into modern-day favorites. Check out other “Vintage Vittles” recipes here.

A favorite in the early 1900s, Crab Louis Salad traditionally was made with iceberg lettuce, crabmeat and Thousand Island dressing. This version is lighter yet hearty for a balanced meal.

Servings: 2
Serving size: 2½ cups
Prep time: 30 minutes
Cooking time: 8 minutes



  • 4 tablespoons plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet relish
  • 1 tablespoon minced red onion
  • ½ teaspoon lemon zest
  • 1 tablespoon (15 milliliters) fresh lemon juice
  • ¼ teaspoon Sriracha sauce
  • 1 tablespoon minced fresh parsley


  • 2 ears corn on the cob, husks removed, grilled
  • 10 thin asparagus spears, trimmed to 6 inches, grilled
  • 4 cups mixed baby greens
  • 1 cup halved grape tomatoes
  • 4 ounces jumbo lump crabmeat, drained well (about ¾ cup)
  • 1 large egg, boiled, peeled and chopped
  • 2 tablespoons roasted, unsalted sunflower seeds


  1. In a medium mixing bowl, combine all dressing ingredients and stir to combine. Set aside.
  2. Cut corn from the cobs (will yield about 1 cup corn) and slice asparagus into 1½-inch pieces.
  3. In a large mixing bowl, combine corn, asparagus, baby greens, tomatoes, crabmeat and egg.
  4. Pour in dressing and toss gently to combine, being careful to leave crabmeat in chunks.
  5. Sprinkle sunflower seeds on top.
  6. Portion salad into 2 servings and serve immediately.

Nutrition per serving: CALORIES 306; TOTAL FAT 14g; SAT. FAT 3g; CHOL. 170mg; SODIUM 642mg; CARB. 23g; FIBER 4g; SUGARS 14g; PROTEIN 23g; POTASSIUM 770mg; PHOSPHORUS 426mg

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