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

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