Yield: 4 Servings
|-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|
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@...