Seafood salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Deveined shrimp; shelled, cooked chilled, and cut in 2\" pieces |
| 1 | tablespoon | Green onion; minced |
| 3 | tablespoons | Diet salad dressing; |
| 3 | tablespoons | Diet french dressing; |
| ½ | cup | Almonds; chopped |
| 1 | cup | Low-fat cottage cheese; |
| 2 | cups | Lettuce; torn up |
| 1 | Tomatoe; cut in wedges | |
| 1 | teaspoon | Parsley sprigs; chopped fine |
Directions
Mix first six ingredients. Divide evenly on lettuce, garnish with tomato and parsley. Food Exchange per serving: 2 FAT EXCHANGES + 2 LEAN MEAT EXCHANGES CAL: 280;
Source: Recipes for Diabetics by Billy Little(version 1985) Brought to you and yours via Nancy O'Brion and her Meal-Master.