Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ tablespoon | Dry Mustard |
| 1 tablespoon | Water |
| ¼ cup | + 2 T. Plain Yogurt |
| ¼ cup | Low Calorie Mayonnaise |
| 3 tablespoons | Low Cal. Chili Sauce |
| 3 cups | Water |
| 1 teaspoon | Paprika |
| 1 pounds | Unpeeled Small Shrimp |
| ½ pounds | Fresh Asparagus |
| 4 smalls | Tomatoes, Cut Into |
| \N \N | Wedges & Chilled |
| 1 \N | Hard Cooked Egg Thinly |
| \N \N | Sliced |
| 4 cups | Torn Leaf Lettuce |
| 1½ cup | Thinly Sliced, Peeled |
| \N \N | Cucumber Chilled |
| \N \N | Lemon Wedges (Opt) |
Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp.
Reduce Heat & Cook 3 Min. Drain Well; Rinse With Cold Water. Chill.
Peel & Devein Shrimp; Set Aside.
Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges.
Serve With Dressing.
About 189 Calories Per Salad & About ¼ C. Dressing.
Fat 6.9. Chol. 181