-JUDI M. PHELPS
1 cup Baby shrimp, cooked
1 cup Fresh cooked crabmeat, picked over to remove cartilage
1 cup Green peas, cooked
1/2 cup Celery, chopped
1/2 medium Cucumber, peeled and sliced
2 tbsp Onion, minced
1/2 cup Thousand Island dressing (low fat)
1/4 cup Plain nonfat yogurt
1 tbsp Prepared horseradish
1 tsp Fresh lemon juice
1/4 tsp Dried marjoram
1/4 tsp Black pepper
Lettuce leaves
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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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