Lexington Avenue Seafood Saladlow-cal, salads, seafood 1 cup baby shrimp; cooked 1 cup fresh cooked crabmeat; picked over to remove car 1 cup green peas; cooked 1/2 cup celery; chopped 1/2 medium cucumber; peeled and sliced 2 tablespoon onion; minced 1/2 cup thousand island dressing (low fat) 1/4 cup plain nonfat yogurt 1 tablespoon prepared horseradish 1 teaspoon fresh lemon juice 1/4 teaspoon dried marjoram 1/4 teaspoon black pepper 1 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 |
