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Lexington Avenue Seafood Salad

Yield: 4 Servings

Ingredients and directions for this recipe

-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.

See also:
Previous recipe Lexington - Piedmont Style Sauce
Next recipe Lexington Barbecue #1

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Fa La La La Las
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