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Title: Lexington Avenue Seafood Salad
Categories: Salad Seafood Lowcal
Yield: 4 Servings
| 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.
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@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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