Lexington Avenue Seafood Salad

Title: LEXINGTON AVENUE SEAFOOD SALAD

Categories: Salads, Seafood, Low-cal

Yield: 4 servings

-JUDI M. PHELPS

1 c Baby shrimp; cooked

1 c Fresh cooked crabmeat;

-picked over to remove

-cartilage

1 c Green peas; cooked

1/2 c Celery; chopped

1/2 md Cucumber; peeled and sliced

2 tb Onion; minced

1/2 c Thousand Island dressing

-(low fat)

1/4 c Plain nonfat yogurt

1 tb Prepared horseradish

1 ts Fresh lemon juice

1/4 ts Dried marjoram

1/4 ts Black pepper

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.

120, Protein:

12 t,

15 g, Fat:

2g, Cholesterol:

47 mg,

309 mg, Fiber

2g, 15 percent calories from

fat. Source: The Healthy Firehouse Cookbook.

Shared and MM by Judi M. Phelps.

shell.portal.com, juphelps

delphi.com, or jphelps

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