Lexington avenue seafood salad

Yield: 4 Servings

Measure 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

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@...

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