REDUCED CALORIE RANCH DRESSING:

5 tsp. powdered Ranch dressing mix
1/3 c. reduced calorie mayonnaise
1 c. nonfat, plain yogurt
1 tbsp. fresh dill, snipped
1 tbsp. fresh parsley, snipped

Combine ingredients in a bottle. Shake vigorously until all ingredients are mixed thoroughly. Chill and mark expiration date on the bottle for future reference. (Dressing expiration date corresponds to expiration date of yogurt used.)

SEA SALAD:

8 oz. cooked crabmeat, real or imitation
1 pt. cherry tomatoes
1 red bell pepper, diced
2 zucchini, sliced julienne style
3-4 stalks green onions, diced
2 c. broccoli, cut into flowerets
2 c. uncooked sea shell pasta, in various colors
1 1/3 c. Ranch dressing

Cook crabmeat according to type purchased, following directions listed on the package. Chill thoroughly. Rinse, drain and cut up all vegetables. Cook pasta al dente or until slightly firm, stirring occasionally. Rinse in cold water; drain.

Add chilled crabmeat, vegetables and salad dressing to cold pasta. Toss gently. Serve or chill further to allow flavors to marinate. Chill unused portion immediately. Recommended storage in refrigerator is approximately 24 hours, assuming salad is constantly chilled. Serve on bed of lettuce. Yield: 6 servings.