Recipe - Crab Salad

8 ounce Frozen Crab Meat
Defrosted
5 ounce Fozen Cut Asparagus,
Defrosted
One fourth cup Sliced Green Onion
One half cup Sliced Water Chestnuts
Lettuce Leaves
Parsley

Dressing: One half C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.
Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing
Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce
Leaves. Garnish With Parsley.
(Makes 2 One half Cups, Each Serving One half C.)