Lexington Avenue Seafood Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1 cup: Baby shrimp, cooked
1 cup: Fresh cooked crabmeat, picked over to remove cartilage
1 cup: Green peas, cooked
1/2 cup: Celery, chopped
1/2 medium: Cucumber, peeled and sliced
2 tbsp: Onion, minced
1/2 cup: Thousand Island dressing, low fat
1/4 cup: Plain nonfat yogurt,
1 tbsp: Prepared horseradish,
1 tsp: Fresh lemon juice,
1/4 tsp: Dried marjoram,
1/4 tsp: Black pepper,
Lettuce leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp