Lexington Avenue Seafood Salad

---------- Recipe via Meal-Master (tm) v8.02

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.

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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