Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Horseradish | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.