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Lexington Avenue Seafood Salad

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Submitted by Heather6

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

1 237
CUP ML BABY SHRIMP
cooked *
1 237
CUP ML CRAB MEAT
1 237
CUP ML GREEN PEAS
cooked
½ 118
CUP ML CELERY
chopped
½ 0.5
MEDIUM MEDIUM CUCUMBERS
peeled, sliced
2 3E+1
TABLESPOONS ML ONIONS
minced
¼ 59
CUP ML YOGURT, PLAIN
1 15
TABLESPOON ML HORSERADISH
1 5
TEASPOON ML LEMON JUICE
¼ 1.3
TEASPOON ML MARJORAM
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 67 14% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 207mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 10% Vitamin C 10%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

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