---------- Recipe via Meal-Master (tm) v8.02
  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
       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
   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