Lexington Avenue Seafood Salad

-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