Lexington Avenue Seafood Salad

Ingredients

 * -judi m. phelps
 * 1 cup baby shrimp, cooked
 * 1 cup fresh cooked crabmeat
 * -picked over to remove
 * -cartilage
 * 1 cup green peas, cooked
 * 1/2 cup celery, chopped
 * 1/2 med cucumber, peeled and sliced
 * 2 tbsp onion, minced
 * 1/2 cup thousand island dressing
 * -(low fat)
 * 1/4 cup plain nonfat yogurt
 * 1 tbsp prepared horseradish
 * 1 tsp fresh lemon juice
 * 1/4 tsp dried marjoram
 * 1/4 tsp black pepper
 * lettuce leaves

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. 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.