Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -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 |
| \N \N | 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@...