Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Frozen Crab Meat |
| \N \N | Defrosted |
| 5 ounces | Fozen Cut Asparagus, |
| \N \N | Defrosted |
| ¼ cup | Sliced Green Onion |
| ½ cup | Sliced Water Chestnuts |
| \N \N | Lettuce Leaves |
| \N \N | Parsley |
Dressing: ½ C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce. Combine. in A Separate Bowl, Combine The Salad Ingredients.
Pour Dressing Over Crab Salad. Toss Gently. Chill Several Hours.
Serve On Lettuce Leaves. Garnish With Parsley.
(Makes 2½ Cups, Each Serving ½ C.)