Shrimp and pea salad

1 Servings

Ingredients

Quantity Ingredient
1 pack Frozen peas; thawed (16-oz)
1 teaspoon Dill weed
¼ cup Chopped red onion
1 cup Cooked shrimp; peeled and deveined
2 tablespoons Nonfat mayonnaise
½ cup Low-fat plain yogurt

Directions

Mix all ingredients together.

Exchanges: All lunch menus this week have about 450 calories total and include:

2-3 Starch servings 1-2 Meat or Meat Substitute servings 0-2 Vegetable servings 1 Fruit serving 1 Fat serving Total Fat -- 15g Total Carbohydrate -- 50g Protein -- 22g Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving.

Or 1 Starch serving instead of the Fruit serving.

Recipe for Sunday, ⅜/98

This week we are featuring complete lunch menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the "best of" the award-winning Month of Meals series of menu planners. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Lunch: 1 serving Shrimp and Pea Salad 2 4-inch bread sticks 1 slice Low-Fat Lemon Cheesecake

Copyright © 1998 American Diabetes Association MC Fortmatted and MC Busted by Barb at PK <abprice@...> NOTES : 4 servings/Serving size: ¼ recipe Recipe by: American Diabetes Association Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 13, 1998

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