Crab salad

Yield: 4 servings

Measure Ingredient
8 ounces Frozen Crab Meat
Defrosted
5 ounces Fozen Cut Asparagus,
Defrosted
¼ cup Sliced Green Onion
½ cup Sliced Water Chestnuts
Lettuce Leaves
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.)

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