This layered salad is definitely stacked: Michael Taus, executive chef and owner of Zealous restaurant in Chicago, has piled in all the vitamins C and B12 you need for the day, as well as 50 percent of your daily requirement for vitamin A.

Ingredients

　　3 tablespoon extra-virgin olive oil

　　2 tablespoon aged balsamic vinegar

　　Sea salt

　　Coarsely ground black pepper

　　12 spears asparagus, ends trimmed 2 inches

　　Vegetable oil cooking spray

　　2 shallots, minced

　　8 heirloom tomatoes, seeded and diced

　　2 cups crabmeat, chopped

　　2 cucumbers, seeded and diced

　　2 tablespoon finely chopped chives

　　2 cups diced red, yellow or purple bell peppers

　　2 tablespoon nonfat plain yogurt

　　Juice of half a lime

　　2 tablespoon minced fresh cilantro

　　Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.

Nutrition Per Serving

　　12.8 g fat (1.8 g saturated)

　　20.8 g carbs

　　5.5 g fiber

　　17.6 g protein

　　#### Nutritional analysis provided by Self