Lexington avenue seafood salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | cup | Baby shrimp; cooked |
| 1 | cup | Fresh cooked crabmeat; picked over to remove cartilage |
| 1 | cup | Green peas; cooked |
| ½ | cup | Celery; chopped |
| ½ | medium | Cucumber; peeled and sliced |
| 2 | tablespoons | Onion; minced |
| ½ | cup | Thousand Island dressing (low fat) |
| ¼ | cup | Plain nonfat yogurt |
| 1 | tablespoon | Prepared horseradish |
| 1 | teaspoon | Fresh lemon juice |
| ¼ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Black pepper |
| Lettuce leaves | ||
Directions
In a serving bowl, combine the shrimp, crabmeat, peas, celery, cucumber, and onion.
In a small bowl, combine the salad dressing, yogurt, horseradish, lemon juice, marjoram, and pepper. Pour the dressing over the salad and toss.
Place a few lettuces leaves on each of 4 serving plates. Divide the salad evenly among them and serve immediately.
Per serving: Calories: 120, Protein: 12 t, Carbohydrates: 15 g, Fat: 2g, Cholesterol: 47 mg, Sodium
:309 mg, Fiber 2g, 15 percent calories from fat. Source: The Healthy Firehouse Cookbook.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...