Lexington Avenue Seafood Salad

Course : Seafoods
Serves: 4
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1 cup baby shrimp -- cooked
1 cup fresh cooked crabmeat -- picked over
1 cup green peas -- cooked
1/2 cup celery -- chopped
1/2 medium cucumber -- peeled and sliced
2 tablespoons onion -- minced
1/2 cup thousand island dressing -- (low fat)
1/4 cup plain nonfat yogurt
1 tablespoon prepared horseradish
1 teaspoon fresh lemon juice
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
1 bunch lettuce leaves

Preparation / 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.

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