Lexington Avenue Seafood Salad Recipe
4 Servings
-JUDI M. PHELPS
1.00 c Baby shrimp; cooked
1.00 c Fresh cooked crabmeat;
-picked over to remove
-cartilage
1.00 c Green peas; cooked
0.50 c Celery; chopped
0.50 md Cucumber; peeled and sliced
2.00 tb Onion; minced
0.50 c Thousand Island dressing
-(low fat)
0.25 c Plain nonfat yogurt
1.00 tb Prepared horseradish
1.00 ts Fresh lemon juice
0.25 ts Dried marjoram
0.25 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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