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