Dressing Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.
Nutritional analysis per serving: 458 calories, 12.6 g fat (1.7 g saturated), 61.8 g carbs, 4.6 g fiber, 27.8 g protein Nutritional analysis provided by Self