Lexington Avenue Seafood Salad

Recipe Ingredients

1 cup	237ml	Baby shrimp - cooked
1 cup	62g / 2.2oz	Fresh cooked crabmeat - picked over
1 cup	237ml	Green peas - cooked
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	118ml	Cucumber - peeled and sliced (medium)
2 tablespoons	30ml	Onion - minced
1/2 cup	118ml	Thousand island dressing - (low fat)
1/4 cup	59ml	Plain nonfat yogurt
1 tablespoon	15ml	Prepared horseradish
1 teaspoon	5ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Dried marjoram
1/4 teaspoon	1.3ml	Black pepper
		Lettuce leaves

Recipe Instructions

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.

Source:
Cooking Light, Oct 1993, page 126

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