Recipe - Lexington Avenue Seafood Salad

JUDI M. PHELPS
1 cup Baby shrimp; cooked
1 cup Fresh cooked crabmeat;
picked over to remove
cartilage
1 cup Green peas; cooked
One half cup Celery; chopped
One half md Cucumber; peeled and cut or sliced up
2 tablespoon Onion; minced
One half cup Thousand Island dressing
(low fat)
One fourth cup Plain nonfat yogurt
1 tablespoon Prepared horseradish
1 teaspoon Fresh lemon juice
One fourth teaspoon Dried marjoram
One fourth teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini