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