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Cooked by: Chef / Health: Low Cal / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.
Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing
Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce
Leaves. Garnish With Parsley.
(Makes 2 1/2 Cups, Each Serving 1/2 C.)
| Ingredients:
8 Ounce(s) Frozen Crab Meat
5 Ounce(s) Fozen Cut Asparagus,
1/4 Cup(s) Sliced Water Chestnuts |
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