Lexington Avenue Seafood Salad Recipe

Step 1

In a serving bowl, combine the shrimp, crabmeat, peas, celery, cucumber, and onion.

Step 2

In a small bowl, combine the salad dressing, yogurt, horseradish, lemon juice, marjoram, and pepper. Pour the dressing over the salad and toss.

Step 3

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

Things You'll Need

  • 1c Baby shrimp; cooked
  • 1c Fresh cooked crabmeat;
  • -picked over to remove
  • -cartilage
  • 1c Green peas; cooked
  • 1/2c Celery; chopped
  • 1/2md Cucumber; peeled and sliced
  • 2tb Onion; minced
  • 1/2c Thousand Island dressing
  • -(low fat)
  • 1/4c Plain nonfat yogurt
  • 1tb Prepared horseradish
  • 1ts Fresh lemon juice
  • 1/4ts Dried marjoram
  • 1/4ts Black pepper
  • Lettuce leaves

About this Author

iChef.com - Recipes, food and cooking information.