-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